Pour uncooked dry orzo in the crock pot and 4 everyday ingredients to get a meal so mouthwatering your husband will be begging for more.

For an extra veggie boost, you can stir in 1 to 1 1/2 cups of frozen peas, mixed vegetables, or chopped spinach during the last 20 to 30 minutes of cooking so they heat through without turning mushy. If you prefer a meatless version, swap the chicken broth for vegetable broth and leave out the shredded chicken, adding extra Parmesan or a handful of shredded mozzarella at the end for more richness. To change the flavor profile, use cream of mushroom or cream of celery soup instead of cream of chicken, or add a teaspoon of Italian seasoning or garlic powder with the broth and soup mixture. If you like a bit of color and texture, fold in some chopped sun-dried tomatoes or jarred roasted red peppers at the end. For food safety, always start with fully cooked chicken (such as rotisserie or leftover baked chicken) and keep it refrigerated until you’re ready to add it to the slow cooker. Make sure the dish reaches a safe serving temperature (165°F/74°C in the center) and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers thoroughly until steaming hot, adding a splash of broth or water to loosen the orzo as needed.