Fall Medley Orzo

Rinse the chicken and pat dry. Place in a crock pot or Dutch oven. Spread 1 tablespoon of butter on the skin and season with salt and pepper. Pour in the apple cider, cover, and cook on low for 7 hours. If you are using a Dutch oven, set the oven temperature to 200 degrees. If you have a crock pot and want to speed things up, cook on high for 4 hours. 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.

Take the chicken out of the oven, put the top back on and let it cool. Shred the chicken with a knife and fork and place into a medium bowl. Top with a little extra liquid. Reserve half of the meat for the orzo and save the rest to use for other meals during the week.

Reset the oven to 450 degrees. 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. Season with 1 teaspoon of salt and 1/4 teaspoon of pepper. Roast the vegetables for 45 minutes.

Meanwhile, bring the chicken broth and the remaining 1 tablespoon of olive oil to boil in a medium pot. Put in the orzo and lower the heat. Cook for 8-10 minutes, stirring occasionally until the liquid has mostly evaporated. Combine the orzo, roasted vegetables, and chicken in a large bowl. Top with grated cheese and sage.