is done when it reaches 165°F in the thickest part and the orzo is tender and creamy.
Once the chicken is cooked through, turn off the heat. Use two forks to gently shred or slice the chicken right in the slow cooker, or leave the breasts whole if you prefer larger pieces. Stir the chicken into the creamy orzo, scraping along the bottom to make sure no orzo is stuck.
If the mixture seems a bit thick, stir in an
