Slow Cooker Chicken and Orzo

adapted from Food 52 

Make this one as close to serve time as possible.  The longer it sits, the more the orzo soaks up some juices. It can always be redeemed by adding a bit of water and reheating on high right before serving if you like the sauce a little sloppier. However, wet or dry, it is delicious.

Ingredients:

1 cup chopped onion
2 lb boneless, skinless chicken thighs
1/2 cup white wine
1/4 cup lemon juice
2 tbsp olive oil
1/4 cup packed chopped parsley
1 tsp kosher salt
3/4 tsp black pepper
1 tsp dried thyme
8 1/2 oz dry orzo pasta
1/2 cup hot water, divided

Method:

Add chicken to bottom of slow cooker
Add the remaining ingredients, with the exception of the orzo and water
Stir, cover, and cook on low for 6 hours
At the end of the first cook time, add the orzo, stir, cover, and cook for 10 minutes, at which point the majority of the liquid should be absorbed.
Add 1/2 cup hot water, stir, cover and cook for an additional 10 -15 minutes until orzo is cooked.
Serve immediately with crusty bread.