Instructions
Step 1: Season the chicken thighs with salt and pepper. In a skillet over medium heat, add olive oil and sear the chicken thighs, skin-side down, for about 3-4 minutes or until golden brown. Transfer to the crockpot.
Step 2: In the same skillet, sauté the onions, garlic, and mushrooms for 3-4 minutes until fragrant and soft. Transfer to the crockpot.
Step 3: Add dried thyme and pour in the chicken broth. Cover and cook on low for 4 hours.
Step 4: After 4 hours, stir in the heavy cream, Gruyere cheese, and orzo pasta. Mix gently and cover again. Cook on low for an additional 30-40 minutes, or until the orzo is tender and the cheese is melted and creamy.
Step 5: Before serving, garnish with fresh thyme if desired. Serve hot.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of chicken broth or cream if needed to loosen the sauce.
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