Slow-Cooker Mediterranean Chicken & Orzo

Slow-Cooker Mediterranean Chicken & Orzo

13 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 13

March 13, 2019
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By: Colleen
Will make this again. Easy! I used a can of diced tomatoes & 1/2cup of quinoa since I didn’t have orzo on hand. I added the quinoa about an hour before we ate. Also garnished with crumbled feta. Husband liked it.
March 06, 2019
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By: Barbera
I prepped this in the slow cooker bowl (minus the orzo and olives) the night before. Pulled it out and cooked it for 4.5 hours (extra 30 to take the chill off the bowl from being in the fridge). I was light on the lemon as others suggested and I sprinkled feta as a garnish! I will double this recipe when I make it again because we didn't have any leftovers.
March 04, 2019
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By: nicole.jarboe
This was tasty and we will make it again. We used a can of diced tomatoes instead of fresh. I also subbed two tablespoons of capers for the olives. We couldn't find whole wheat orzo at our grocery store so ended up with regular orzo, still, the recipe turned out great.
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.
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