Crockpot Parmesan Chicken serves 4-6 4 boneless, skinless chicken breasts 4 tablespoons olive oil 6 tablespoons dry white wine 1/2 teaspoon salt 1/2 teaspoon pepper 4 garlic cloves, minced 1 teaspoon dried basil 1/2 teaspoon dried parsley 1/4 cup finely grated parmesan cheese + 2 tablespoons 1 cup uncooked whole wheat orzo 3/4 cup vegetables of your choice The night before, season chicken breasts with salt and pepper. Whisk together 3 tablespoons olive oil, cheese, basil, parsley, garlic and 3 tablespoons of wine in a bowl. Place chicken in a large ziplock bag, then pour marinade over top and coat chicken. Keep in the fridge overnight. The next morning, place chicken in your crockpot with 3 tablespoons of wine. Cook on low for 6-8 hours. Prepare whole wheat orzo according to directions. Once cooked, combine with remaining olive oil, parmesan and salt and pepper if desired. Cut chicken into pieces/chunks, and toss together with orzo. Add in vegetables of your choice! Top with additional parm. This is a great meal to make ahead of time and store in the fridge for easy lunches and dinners.