Gluten-Free, Dairy-Free, Serves 6

• 2 lbs boneless chicken breasts
• 1 Tbsp olive oil
• 2 Tbsp dijon mustard
• 1 Tbsp fresh chopped sage
• 2 Tbsp fresh thyme
• 1 cup white wine dry
• 2 cloves garlic minced
• 1 cup apple cider
• 2 shallots quartered
• juice of 1 lemon
• 2 Tbsp vegan butter
• 1/3 cup full fat coconut milk
• 1 1/2 cups broccoli chopped
• 1/3 cup vegan parmesan cheese
• 2 cups fresh or frozen peas

Directions:

Into the bottom of a slow cooker, rub the chicken with oil, mustard, thyme, sage, garlic, salt, and pepper. Pour over the wine, cider, and lemon juice. Add the shallots. Cover and cook on low for 3-4 hours or on high for 1-2 hours. Preheat the broiler to high. Remove the chicken from the slow cooker and place it onto a baking sheet. Turn the slow cooker to high. Stir the orzo, broccoli, and 1 cup of water. Cover and cook 20-30 minutes, or until the orzo is al dente. Once al dente, stir in the cream, parmesan, and peas. Place the butter on the chicken, then broil for 1-3 minutes, until crisp. Serve chicken over the orzo and top with more cheese and fresh herbs.