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Greek Lemon Chicken and Spinach Orzo Stew
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Course Soup
Cuisine Greek
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • Zest and juice of 1 lemon
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup orzo
  • 4 cups fresh spinach
  • 1/4 cup crumbled feta cheese

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the diced onion, sliced carrots, and minced garlic on top.
  • Pour in the chicken broth. Add the lemon zest, oregano, salt, and black pepper. Stir gently to combine the seasonings.
  • Cover and cook on low for 6 hours or until the chicken is tender and shreds easily.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • Stir in the orzo and lemon juice. Cover and cook on high for 20 minutes until the orzo is tender.
  • Turn off the heat and stir in the fresh spinach until it wilts. Serve hot with crumbled feta on top.

Notes

Add the orzo only in the final stage so it stays firm instead of turning mushy. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for three days and reheat gently on the stovetop.
Course: Soup
Cuisine: Greek
Equipment: Slow Cooker