Main Courses; Poultry; Mediterranean Memories - Crock-Pot Smart-Set Owner's Manual

Main Courses

Poultry:

Mediterranean Memories

Non-stick cooking spray
1 bulb fennel (about 1-1
'fennel fronds' for garnish, if desired
1 large onion, chopped
2 carrots, finely chopped
2 garlic cloves, minced
1 teaspoon salt - divided usage
1 teaspoon coarsely ground black pepper - divided usage
8 boneless, skinless chicken thighs, all visible fat removed (about 1
2 14-ounce cans chicken broth
1 cup orzo
1 6-ounce bag of baby spinach (about 4 cups)
cup coarsely shredded Asiago cheese
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1. Lightly spray stoneware with cooking spray. Place fennel, onion, carrot, and
garlic in stoneware; stir in about half of the salt and pepper; spread mixture
evenly over bottom of stoneware.
2. With kitchen shears or knife, cut each chicken thigh into 4-6 pieces. Season
chicken chunks with remaining salt and pepper. Place chicken atop fennel/
onion mixture. Pour chicken broth over top.
3. Cover; cook on HIGH for 1 hour and then on LOW for 2 hours.
4. Stir in orzo; cover and cook on LOW for 1
and chicken are tender; if necessary cook about 30 minutes longer.
5. Place spinach atop chicken/orzo mixture; do not stir. Cover and continue to
cook on LOW for 10 to 15 minutes. Turn off heat. Stir spinach into chicken/
orzo mixture. If desired, garnish with some of the reserved feathery fennel
fronds. Top each serving with Asiago cheese.
Serves 6-8
pounds), trimmed, quartered, and sliced; reserve some
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This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
hours more. Check to see if orzo
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This recipe is ideal for using
E34
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
pounds)
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