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Mediterranean Chicken Orzo

TOTAL TIME: Prep: 15 min. Cook: 4 hours YIELD: 6 servings.
Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat well. —Thomas Faglon, Somerset, New Jersey

Ingredients

  • 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 cups reduced-sodium chicken broth
  • 2 medium tomatoes, finely chopped
  • 1 cup sliced pitted green olives
  • 1 cup sliced pitted ripe olives
  • 1 large carrot, finely chopped
  • 1 small red onion, finely chopped
  • 1 tablespoon grated lemon zest
  • 3 tablespoons lemon juice
  • 2 tablespoons butter
  • 1 tablespoon herbes de Provence
  • 1 cup uncooked orzo pasta

Directions

  • 1. In a 3- or 4-qt. slow cooker, combine first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during last 30 minutes of cooking.

Nutrition Facts

1-1/3 cups: 415 calories, 19g fat (5g saturated fat), 86mg cholesterol, 941mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 27g protein.

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