Ingredients
6 boneless skinless chicken breast halves (6 ounces each)1 cup chopped onion1 cup water2 ounces prosciutto or deli ham, chopped3 tablespoons quick-cooking tapioca2 teaspoons chicken bouillon granules2 teaspoons dried tarragon1 teaspoon minced garlic1/4 teaspoon salt1/4 teaspoon pepper3 cups frozen broccoli-cauliflower blend, thawed1/2 cup half-and-half cream1-1/2 cups uncooked orzo pasta
Preparation
In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours.
Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.
