-
1
Lightly spray Crock-Pot with cooking spray.
-
2
In the crock pot add fennel, onion, carrot, parsnips, celery hearts, apple, mushrooms and garlic in slow cooker.
-
3
Stir in 1/2 tsp of salt and pepper and make sure to spread the mixture evenly over the bottom of the pot.
-
4
Cut the chicken thighs into 6 equal pieces. Season the chicken chunks with the remaining salt and pepper.
-
5
Next place the chicken on top of the vegetable mixture.
-
6
Pour in the apple cider and chicken broth and cover.
-
7
Set slow cooker on high and cook for 1 hour.
-
8
Reduce heat to low setting and continue to cook for 2 additional hours.
-
9
Next add the cinnamon stick, orzo and beans, cover and cook on low for 1 1/2 hours, then remove the cinnamon stick.
-
10
Now check to see if orzo and chicken are tender and too your liking, if not, cook the soup for an additional 30 - 45 minutes.
-
11
Place the baby spinach on top of the chicken but do not stir.
-
12
Cover and continue to cook on low for an additional 10 to 15 minutes.
-
13
Now, turn off the heat, add the parmesan cheese and stir the spinach and cheese into the chicken soup, taste and adjust seasoning if needed.
-
14
Garnish with the Asiago cheese and serve with nice heavy white bread and butter.
