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Greek Lemon Oregano Chicken with Orzo and Olives
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 4 boneless skinless chicken thighs
  • 2 lemons, juiced and zested
  • 2 teaspoons dried oregano
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup uncooked orzo
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the chicken thighs in the slow cooker and season them with the salt, pepper, and oregano.
  • Add the minced garlic, lemon juice, lemon zest, and chicken broth to the pot.
  • Cover and cook on low for 6 hours.
  • Stir in the orzo and olives, then cover again and cook for 30 more minutes until the orzo is tender.
  • Shred the chicken lightly with two forks and stir everything together before serving.

Notes

Add the orzo only in the final half hour so it stays firm instead of turning soft. Chicken thighs hold moisture better than breasts during the long cook time. Leftovers reheat well with a splash of broth to loosen the orzo.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Mixing Bowl