2cupschopped baby spinach and baby arugula mixonly baby spinach also works well
Juice of one lemon
1tablespoonminced fresh parsley
Pour olive oil into the bottom of your slow cooker. Place the chicken into the bottom and cover with the seasonings. Add in the diced onions, carrots and celery, followed by the chicken stock and bay leaf.
Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
Remove the chicken and bring to a plate or cutting board to shred the meat. Return the chicken to the slow cooker along with the orzo pasta. Cook for another 20 minutes on high, or until the pasta is tender and cooked to your liking.
Remove the bay leaf and stir in the spinach, arugula and lemon juice. Once the greens have wilted, turn off the heat. Garnish with fresh parsley and a lemon wedge or slice and serve immediately, enjoy!
Store in an airtight container for up to 3-4 days in the refrigerator.