Crockpot Chicken Hummus Pot Pie

Makes 4 servings

Cooking time: 2 1/2-4 hours on low

4 small boneless, skinless chicken thighs or breast halves

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1 cup orzo or barley or quinoa (uncooked)

2+ cups chicken broth

1/2 cup Sabra Sun Dried Tomato Hummus

1 cup frozen peas, optional

1. Place chicken in the bottom of the slow cooker, in one layer if possible. Sprinkle the chicken with the salt, pepper and garlic powder.

2. Pour orzo onto the top of the chicken evenly. Pour chicken broth over the top of the orzo so that it is completely submerged in liquid.

3. Cover and cook on LOW for about 2 1/2-4 hours or until chicken is cooked through and orzo is tender (I used my 3 quart slow cooker and it cooked in about 2 hours 45 minutes…if you use a larger slow cooker it may even cook faster).

4. Remove lid and use a fork to remove the chicken onto a cutting board. Shred or cut into bite size pieces. Add the chicken back into the slow cooker.

5. Place the peas and a cup of water into a glass bowl and cook in the microwave for about 1 1/2 minutes. Drain off all water and add the peas into the slow cooker.

6. Add the hummus into the slow cooker. Gently fold in the chicken, peas and hummus. The orzo will be really soft and tender so don’t mix…just gently stir until the pasta is coated with hummus. Scoop into serving bowls and enjoy!