Ingredients:

1 bulb fennel (about 1 to 1 1/4 pounds), trimmed, quartered and sliced) reserve some “fennel fronds” for garnish, if desired
1 large onion, chopped
2 carrots, finely chopped
2 garlic cloves, minced
1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
8 boneless, skinless chicken thighs, all visible fat removed
4 cans (about 14 ounces each) chicken broth – or your own homemade broth
1 cup orzo (rice shaped pasta)
6 ounce bag of baby spinach (about 4 cups)
1/3 cup coarsely shredded Asiago cheese

Methods:

Lightly spray a five-quart Crock-Pot slow cooker with cooking spray.Place fennel,onion,carrot and garlic in slow cooker stir in about half of the salt and pepper spread mixture evenly over bottom.

With kitchen shears or knife, cut each chicken thigh into 4 to 6 pieces. Season chicken chunks with remaining salt and pepper. Place chicken atop fennel/onion mixture. Pour chicken broth over. Cover.

Set slow cooker on high and cook for 1 hour; lower to low setting and continue to cook for 2 hours longer.

Stir in orzo; cover and cook on low for 1 1/2 hours longer. Check to see if orzo and chicken are tender; if necessary, cook about 30 minutes.

Place spinach atop chicken/orzo mixture do not stir.Cover and continue to cook on low for 10 to 15 minutes.Turn off heat.Stir spinach into chicken/orzo mixture.Taste adjust seasoning if necessary.

If desired garnish with some of the reserved feathery fennel fronds.Top each serving with some Asiago cheese.