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.

Carolyn Casner
Source:, December 2017


Read the full recipe after the video.

Recipe Summary

15 mins
4 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

278 calories; protein 29.1g; carbohydrates 29.5g; dietary fiber 6.9g; sugars 3.1g; fat 4.7g; saturated fat 1g; cholesterol 62.7mg; vitamin a iu 724.8IU; vitamin c 17.9mg; folate 22mcg; calcium 40.2mg; iron 1.6mg; magnesium 34mg; potassium 451.4mg; sodium 433.8mg; thiamin 0.1mg.

Reviews (16)

Read More Reviews
17 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
We thought theses flavors were delicious. I made this following the recipe with the exception of using a can of petite diced tomatoes. The chicken was tender the orzo was cooked perfectly and the only thing I didn t have which I will definitely have next time is some olive bread. I also want to try adding spinach just before serving. I will definitely be making this again! Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 3 stars
Unlike many of the reviewers I didn't swap or change anything ("I was out of pasta so I put in a cinnamon roll") lol. Would def. sear chicken in a skillet before putting in crockpot - texture of slow cooked chicken was offputting. Recipe's biggest flaw (and the source of many of the comments) is the one time fits all for the orzo. It can't be 30 mins at high AND low. If you are on high I'm guessing that's the source of the mushy orzo. Should be 15 mins on High or 30 on low. Probably won't make again. Read More
Rating: 4 stars
It was good. Had a lot of flavor. My kids were divided and I think it was because of the olives ( I used green). Definitely don t overcook. I made it on high for 2 hours. Next time I will probably use bone in breasts to keep moisture. Overall a tasty recipe! Read More
Rating: 4 stars
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. Read More
Rating: 2 stars
Was a miss for us. Very dry. Cooking time needs to be reduced. The olives seemed out of place and I love olives. Disappointed. Read More
Rating: 5 stars
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. Read More