Taste of Home
Greek Orzo Chicken
TOTAL TIME: Prep: 15 min. Cook: 5-1/2 hours
YIELD: 6 servings.
Take your first bite and set sail for a dinner-table tour of the sunny Greek isles. Sprinkle lemon zest on top to give it a little extra flair. —Angela Buchanan, Longmont, Colorado
Ingredients
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6 bone-in chicken thighs, (about 2-1/4 pounds), skin removed
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1 cup sliced fresh carrots
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1 cup chicken broth
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1/4 cup lemon juice
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1 garlic clove, minced
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1 cup uncooked orzo pasta
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1/2 cup sliced pitted green olives
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1/4 cup golden raisins
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1/2 cup minced fresh parsley
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1/2 cup crumbled feta cheese
Directions
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1.
In a 3-qt. slow cooker, combine the chicken, carrots, broth, lemon juice, garlic, oregano and salt. Cover and cook on low for 5-6 hours or until chicken is tender.
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2.
Stir in the orzo, olives and raisins. Cover and cook 30 minutes longer or until pasta is tender. Sprinkle with parsley and feta cheese.
Nutrition Facts
1 chicken thigh with 1/2 cup orzo mixture: 391 calories, 14g fat (4g saturated fat), 93mg cholesterol, 783mg sodium, 35g carbohydrate (6g sugars, 2g fiber), 31g protein.
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