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1
Rinse the chicken and pat dry.
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2
Place in a crock pot or Dutch oven.
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3
Spread 1 tablespoon of butter on the skin and season with salt and pepper.
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4
Pour in the apple cider, cover, and cook on low for 7 hours.
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5
If you are using a Dutch oven, set the oven temperature to 200 degrees.
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6
If you have a crock pot and want to speed things up, cook on high for 4 hours.
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7
I used a Dutch oven and after 7 hours I took off the cover, spread on some extra butter and put the broiler on for 15 minutes.
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8
Take the chicken out of the oven, put the top back on and let it cool.
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9
Shred the chicken with a knife and fork and place into a medium bowl.
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10
Top with a little extra liquid.
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11
Reserve half of the meat for the orzo and save the rest to use for other meals during the week.
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12
Reset the oven to 450 degrees.
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13
On a baking sheet, toss the squash, onion, and garlic with the brown sugar, the remaining 2 tablespoons of melted butter, and 1 tablespoon of olive oil.
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14
Season with 1 teaspoon of salt and 1/4 teaspoon of pepper.
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15
Roast the vegetables for 45 minutes.
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16
Meanwhile, bring the chicken broth and the remaining 1 tablespoon of olive oil to boil in a medium pot.
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17
Put in the orzo and lower the heat.
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18
Cook for 8-10 minutes, stirring occasionally until the liquid has mostly evaporated.
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19
Combine the orzo, roasted vegetables, and chicken in a large bowl.
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20
Top with grated cheese and sage.
