Rating: 4 stars
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Let your slow cooker do the bulk of the work and end up with a meal that fulfills all your Mediterranean-food cravings. The mix of onions, tomatoes, kalamata olives, oregano and parsley adds pleasing acidity to the browned chicken, while toasted pine nuts lend interest to the orzo.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary test

active:
20 mins
total:
4 hrs 20 mins
Servings:
6
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the lemon zest in a bowl; cover and refrigerate. Stir together the lemon juice, onions, tomatoes, olives, and 2 tablespoons each oregano and parsley in a 5- to 6-quart slow cooker.

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  • Sprinkle the chicken with the pepper and 3/4 teaspoon of the salt. Heat a large nonstick skillet over medium-high. Add the oil to the skillet; swirl to coat. Add the chicken to the skillet; cook, turning once, until browned, about 3 minutes per side. Transfer the chicken to the slow cooker. Cover and cook on LOW until the chicken is cooked through, about 4 hours.

  • Meanwhile, prepare the orzo according to the package directions, omitting the salt and fat; drain. Stir the pine nuts and remaining 1/4 teaspoon salt into the orzo.

  • Remove the chicken from the slow cooker, reserving the cooking liquid in the slow cooker. Shred the chicken, discarding the bones. Stir the chicken and lemon zest into the cooking liquid. Divide the orzo among 6 bowls. Serve the chicken mixture over the orzo, and sprinkle with the remaining 1 tablespoon each oregano and parsley.

Nutrition Facts

480 calories; protein 47g; carbohydrates 35g; dietary fiber 8g; sugars 4g; fat 16g; saturated fat 2g; sodium 534mg.
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Reviews (1)

Rating: 4 stars
08/10/2021
Great recipe! I did add about 1/2 to 1 cup of chicken broth in order to cover the chicken in the Crock Pot. Also added chopped garlic and thyme, just cause…. Read More