Lemon orzo pasta with chicken in a slow cooker

Ingredients:

• 220 g orzo pasta (about 1 1/3 cups)
• 2 tablespoons unsalted butter
• 220 g of mushrooms, trimmed and thinly sliced
• 1 shallot, thinly sliced
• 2 teaspoons thyme leaves
• 3 cups lightly salted chicken broth
• Zest and juice of 1 lemon
• 2 frozen chicken breasts (170-220 g each)
• 8 cups baby spinach (about 170 g)
• 1/4 cup heavy cream
• 1/4 tbsp. grated parmesan

Preparation:

1. Set a 6-quart slow cooker to high heat and add the butter (see Note). Once melted, add the mushrooms and cook until golden brown and the liquid has evaporated, about 6 minutes. Add the shallots and thyme and continue cooking until the shallots are soft, about 2 minutes. Add the orzo, chicken broth, and lemon zest and juice. Place the chicken breasts on top of the orzo pasta and season generously with salt and pepper.
2. Close the multicooker lid according to the manufacturer's instructions. Set the pressure cooker to 10 minutes.
3. Once the pressure cooker cycle is complete, follow the manufacturer's instructions for natural pressure release. After 10 minutes, carefully release any remaining steam, then open and remove the lid.
4. Using tongs, transfer the chicken to a cutting board and slice. Add the spinach, cream, and Parmesan to the orzo pasta. Season with salt and pepper to taste and serve with the chicken.
   
   Note
   
   Settings may vary depending on your multicooker model. Please refer to the manufacturer's instructions..