• Chicken: Cut the chicken into fairly large chunks so it holds its shape during slow cooking. I prefer to remove it while the orzo cooks to help prevent it from becoming dry, but you can leave it in if preferred.

• Cooking times: Slow cookers can vary considerably, so use the timings as a guide and check the chicken towards the earlier end of the cooking time.

• Liquid: Orzo and slow cookers can vary, so keep a little extra boiling water nearby. If the orzo is absorbing the stock before it's tender, add a splash at a time as needed.

Subs

Boursin: Garlic & herb roulé works really well instead of Boursin. You can also use another garlic & herb soft cheese or light cream cheese, although you may want to add a little extra garlic and dried herbs if using plain cream cheese.

Orzo: Orzo works best here because it cooks directly in the sauce and gives the finished dish its creamy texture. If you can’t get orzo, another very small pasta shape can work, but cooking times and the amount of stock needed will vary, so add the liquid gradually and cook until tender.