Description
Only the chicken needs to be prepped for this succulent one-pot wonder. This lemon chicken orzo is reminiscent of what you get at a Greek restaurant. The challenge is waiting the two or three hours while it's cooking.
Ingredients
- 2 tablespoons canola oil
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1-1/2 cups chicken stock
- 2 teaspoons greek seasoning
- 1/2 teaspoon garlic powder
- 1 cup uncooked orzo pasta
- 1/3 cup chopped pitted greek olives
- 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
- 2 cups fresh baby spinach
- 1/2 cup crumbled garlic and herb feta cheese
- 1 medium lemon, zested and juiced
- 1 tablespoon snipped fresh dill
- 1 teaspoon lemon-pepper seasoning, optional
Directions
- In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 4-qt. slow cooker. Add stock, Greek seasoning and garlic powder to skillet, scraping up any brown bits from pan; add to slow cooker. Cover and cook on high 1-1/2 hours.
- Stir in orzo, olives and sun-dried tomatoes into slow cooker, making sure orzo is submerged in liquid. Cover and cook on high until orzo is tender and liquid is absorbed, about 30 minutes. Add spinach, feta, lemon juice and zest, dill and, if desired, lemon pepper to slow cooker. Stir until spinach is wilted.
