Slow-Cooker Mediterranean Chicken & Orzo

Slow-Cooker Mediterranean Chicken & Orzo

10 Reviews
From: EatingWell.com, December 2017

Perk up basic chicken breast and whole-wheat orzo with the vibrant flavors of the Mediterranean, like lemon and olives. This load-and-go recipe makes a complete and satisfying meal; just add a green salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound boneless, skinless chicken breasts, trimmed
  • 1 cup low-sodium chicken broth
  • 2 medium tomatoes, chopped
  • 1 medium onion, halved and sliced
  • Zest and juice of 1 lemon
  • 1 teaspoon herbes de Provence
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¾ cup whole-wheat orzo
  • ⅓ cup quartered black or green olives
  • 2 tablespoons chopped fresh parsley

Preparation

  • Prep

  • Ready In

  1. Cut each chicken breast half into 4 pieces. Combine the chicken, broth, tomatoes, onion, lemon zest, lemon juice, herbs de Provence, salt and pepper in a 6-quart slow cooker. Cook on High for 2 hours or on Low for 4 hours. Stir in orzo and olives; cook for 30 minutes more. Let cool slightly. Sprinkle with parsley.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 278 calories; 5 g fat(1 g sat); 7 g fiber; 29 g carbohydrates; 29 g protein; 22 mcg folate; 63 mg cholesterol; 3 g sugars; 0 g added sugars; 725 IU vitamin A; 18 mg vitamin C; 40 mg calcium; 2 mg iron; 434 mg sodium; 451 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 1½ starch, 1 vegetable

Reviews 10

January 15, 2019
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By: KathyB
I did mine in the instant pot. I’m new to the instant pot so I did the orzo on the stove and then added it to the chicken mixture once it was done in the instant pot. I used all the ingredients in the recipe except I substituted the tomatoes with a can of petite diced tomatoes. I added everything except the orzo to the instant pot and pressure cooked for 8 minutes. Slow released then stirred in the cooked orzo. Everything turned out great. Lemon flavor was perfect except the chicken was a little dry. I used a little less than a pound of chicken will try 6 minutes in the instant pot next time.
January 06, 2019
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By: Margaret Rose
Nice! Cut time down to 2.5 hours on high. Cut lemon juice down to 1/2 teaspoon. Cut the olives and used split chicken breasts (bone it/skin on). Did not give it 5 stars as the orzo was mushy after 1/2 hour in the cooker.
November 23, 2018
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By: Mary
Made this recipe with chicken thighs (skin off, bone in) 3 tablespoons of lime juice and used a can of tomatoes -- no other changes. Cooked everything in a deep pot on stove on high, uncovered and then added arborio rice and cooked for another 20 minutes on high, stirring every few minutes. Had with a side salad of tomatoes, cucumber and salad leaves with olive oil, tablespoon of red wine winegar and salt. It was a very tasty and filling dinner. Thanks for a lovely recipe.
October 25, 2018
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By: Terri
We loved it! I didnt use the spice called for and I used a can of diced tomatoes and a can of chicken broth. Cooked on low 8 hrs. Very flavorful, the lemon was definitely more than a hint, but not so strong that I would consider backing off of it. I'll be making it again
August 23, 2018
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By: Brielle Coller
I think this dish could have been really good - but the lemon was extremely over-powering. Definitely reduce the amount of lemon if making.
February 20, 2018
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By: JC82
This recipe is full of flavor. I cooked mine on low for four hours and the chicken came out perfect and falling apart. i would reduce the amount of lemon. I would keep the zest but only use half a lemon for juice.
February 07, 2018
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By: BeagleMom
As another reviewer suggested, I would decrease the cooking time slightly. We really liked the flavors of this recipes and will make it again
January 27, 2018
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By: Shannon
Was a miss for us. Very dry. Cooking time needs to be reduced. The olives seemed out of place and I love olives. Disappointed.
January 25, 2018
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By: donnatheiguana
I used thighs instead of breasts and my chicken was deliciously moist, even though I let it cook on low for 8 hours. I put everything in the crock before I went to work and had dinner waiting for me. Yum! I used Kalamata olives, which were great in it, and did not add orzo, but rather served the dish over polenta I whipped up in 20 minutes. Great dish, and I will make it again!
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