Follow these steps for perfect results
Fresh Mushrooms
sliced
Onion
sliced
Cubanelle Peppers
cut into strips
Bacon
chopped
Garlic
minced
Tapioca
Chicken Thighs
boneless, skinless
Chicken Broth
fat-free, reduced-sodium
Dry White Wine
Fresh Asparagus Spears
cut into 2-inch lengths
Half-and-Half
fat-free
Fresh Basil
chopped
Orzo Pasta
cooked
Parmesan and Romano Cheese
grated
Combine sliced fresh mushrooms, sliced onion, Cubanelle peppers, chopped bacon, and minced garlic in a slow cooker.
Sprinkle the mixture with tapioca.
Top with chicken thighs.
Drizzle with chicken broth and white wine.
Cover the slow cooker with a lid.
Cook on LOW for 6 to 7 hours (or on HIGH for 3 to 3-1/2 hours).
Increase the slow cooker temperature to HIGH.
Stir in fresh asparagus spears, half-and-half, and 1/2 cup chopped fresh basil.
Cover with lid and cook for 30 minutes.
Serve the chicken mixture over hot cooked orzo pasta.
Sprinkle with the remaining basil and grated Parmesan and Romano cheese before serving.
Expert advice for the best results
Use a high-quality chicken broth for best flavor.
Adjust the amount of basil to your taste.
Garnish with extra parmesan cheese.
Everything you need to know before you start
15 minutes
Can be prepped the night before.
Serve in a shallow bowl, garnished with fresh basil and Parmesan cheese.
Serve with a side of crusty bread.
Serve with a green salad.
Complements the creamy basil sauce.
Discover the story behind this recipe
Comfort food
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