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Greek Orzo Chicken

 Greek Orzo Chicken
Take your first bite and you’ll be on a dinner-table tour of the sunny Greek Isles. Sprinkle lemon zest on top to give it a little extra flair.
6 ServingsPrep: 15 min. Cook: 5-1/2 hours


  • 6 bone-in chicken thighs, (about 2-1/4 pounds), skin removed
  • 1 cup sliced fresh carrots
  • 1 cup chicken broth
  • 1/4 cup lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 cup uncooked orzo pasta
  • 1/2 cup sliced pitted green olives
  • 1/4 cup golden raisins
  • 1/2 cup minced fresh parsley
  • 1/2 cup crumbled feta cheese


  • 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.
  • Stir in the orzo, olives and raisins. Cover and cook 30 minutes
  • longer or until pasta is tender. Sprinkle with parsley and feta
  • cheese. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.