Our Recipes
Slow-Cooker Chicken Diavolo with Orzo
Serves: 4
Prep Time: in
Cook Time: in
This crowd-pleasing slow-cooker chicken dinner borrows flavors from the classic Italian-American dish, shrimp diavolo. Cherry peppers add pops of heat and acidity, with roasted peppers, bell peppers and sun-dried tomatoes adding layers of savoriness to Bell & Evans Boneless, Skinless Chicken Breasts. The dish is finished with a creamy orzo, for a complete meal that’s ready to go when everyone is home from work and school.
Ingredients
- 1 Pkg Bell & Evans Boneless, Skinless Chicken Breasts
- 1 (12-oz) jar Sliced roasted red peppers, drained
- 1 large Red bell pepper, chopped
- 1/3 cup Tomato paste
- 1/2 cup Sun-dried tomatoes, roughly chopped
- 1/2 cup Jarred cherry peppers, sliced
- 3 TB Olive oil
- 3 cloves Garlic, minced
- 2 1/2 tsp Salt
- 3/4 cup Orzo pasta
- 1/4 cup Heavy cream
- 2 TB Chopped fresh basil, for garnish
Preparation
- Place the chicken in a large slow-cooker. Add the roasted red peppers, bell pepper, tomato paste, sun-dried tomatoes, cherry peppers, oil, garlic and salt, and mix to combine. Cover and cook on low for 5 hours, until chicken is tender and internal temperature reaches 165°F.
- Stir in the orzo. Cover and continue to cook until orzo is tender, about 15 minutes. Stir in cream until combined. Using 2 forks, shred chicken into small, bite-size pieces, and mix to combine.
- Garnish with basil, and serve.
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