Description
A cozy crockpot fusion of pot roast and Greek avgolemono, with tender shredded chicken, lemony broth, and orzo finished with a silky egg-lemon swirl.
Ingredients
Scale
For the Chicken and Broth Base:
- 1.5–2 lb chicken thighs or drumsticks, bone-in, skin removed
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 tsp kosher salt
- ½ tsp black pepper
- 1½ tsp dried oregano or 1 tbsp fresh oregano
- Zest of 1 lemon
- Juice of 2 lemons, about ¼ cup or 60 ml
- 4 cups low-sodium chicken broth
- 2 tbsp olive oil
- 2 bay leaves
For the Orzo and Avgolemono Finish:
- 1 cup dry orzo, about 200 g
- 2 large eggs
- Juice of 1 lemon, about 2 tbsp
- ½ cup hot broth from the slow cooker, about 120 ml
- Salt and pepper to taste
Optional Garnishes:
- Feta cheese, crumbled
- Fresh dill, chopped
- Extra lemon wedges
- Olive oil drizzle
Instructions
- Add the chopped onion, garlic, carrots, celery, bay leaves, oregano, lemon zest, lemon juice, salt, and pepper to the bottom of the slow cooker.
- Place the chicken thighs or drumsticks on top of the vegetables.
- Pour the chicken broth and olive oil over everything.
- Cover and cook on Low for 6 to 7 hours, or on High for 3 to 4 hours, until the chicken is tender and falling off the bone.
- Remove the chicken pieces from the slow cooker. Discard the bones and shred the meat.
- Return the shredded chicken to the slow cooker and stir to combine with the broth and vegetables.
- Stir in the dry orzo.
- Cook on High for 20 to 25 minutes, stirring once halfway through, until the orzo is tender. Check early to avoid overcooking.
- In a medium bowl, whisk the eggs until smooth.
- Whisk in the lemon juice.
- Slowly ladle in ½ cup of hot broth from the slow cooker, whisking constantly to temper the eggs.
- Turn the slow cooker to Low.
- Slowly pour the tempered egg-lemon mixture into the slow cooker while stirring continuously.
- Simmer on Low for 3 to 5 minutes without boiling, until the broth becomes glossy and slightly creamy.
- Taste and adjust salt, pepper, and lemon to your liking.
- Ladle the chicken orzo pot roast into bowls.
- Top each serving with crumbled feta, fresh dill, extra lemon wedges, and a drizzle of olive oil.
Notes
- Do not let the soup boil after adding the egg-lemon mixture, or the eggs may curdle.
- For a stronger lemon flavor, add an extra squeeze of lemon juice just before serving.
- If the mixture thickens too much as it stands, thin it with a splash of warm broth or water when reheating.
- Boneless skinless thighs can be used instead of bone-in pieces for easier shredding.
- Store leftovers in the refrigerator for up to three days and reheat gently over medium-low heat with extra broth as needed.
- Prep Time: 15 Minutes
- Cook Time: 6–7 hours on Low, plus 20–25 minutes for orzo
- Category: Chicken
- Method: Slow Cook
- Cuisine: comfort
Nutrition
- Calories: ~480 Protein
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 38g
Keywords: Chicken Orzo Pot Roast