Oregano Chicken with Orzo |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 4 |
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A Greek influenced chicken dish with my favorites: olives and feta cheese. An easy slow-cooked dinner that tastes like you spent a lot of time in the kitchen. Ingredients:
4 medium skinless chicken breasts (about 1 1/2 lb.) |
2 tablespoons vegetable oil |
1 medium fennel bulb, cut into 1/2 inch pieces |
1 medium onion, cut into wedges |
2 cloves garlic, minced |
2 cups water |
2 tablespoons white balsamic vinegar |
2 teaspoons instant chicken bouillon granules |
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano |
1/4 teaspoon crushed red pepper flakes (or to taste) |
1 1/3 cups orzo pasta |
1 medium tomato, chopped |
1/4 cup crumbled feta cheese |
1/4 cup chopped pitted ripe olives |
1 tablespoon snipped fresh oregano |
Directions:
1. Brown chicken breasts in hot oil in a large skillet; drain off fat.
2. Add the fennel, onion, and garlic to a 4-quart slow-cooker.
3. Add the chicken breasts.
4. In a small bowl, add the water, balsamic vinegar, bouillon granules, dried oregano (if using), and crushed red pepper flakes; stir to mix then pour over chicken.
5. Cover and cook on low for 5-6 hours.
6. Stir in 1 tablespoon fresh oregano (if using); check for seasoning and add salt/pepper if desired.
7. Prepare orzo according to package directions; drain.
8. Add tomato, cheese, olives, and remaining fresh oregano into orzo; stir to combine; season with salt/pepper if desired.
9. Serve chicken and vegetables with orzo.
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