Slow-Cooked Lemon Chicken Orzo

You know me: I like lemon. However, I have to say the zest is another thing altogether. I would definitely leave the zest out of this one. Maybe even the lemon pepper. It made it inedible to me, but Doug didn't mind it. So zest at your own peril. 

• 2 Tbsp canola oil
• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 cups chicken stock
• 2 tsp Greek seasoning
• 1/2 tsp 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 Tbsp snipped fresh dill
• 1 tsp lemon pepper seasoning, optional

In a large skillet, heat the 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 for 1 1/2 hours.

Stir orzo, olives, and tomatoes into the 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 fresh spinach, feta cheese, lemon juice and zest, dill, and if desired, lemon pepper to slow cooker. Stir until spinach is wilted.

Serves 4

Prep Time: 20 minutes

Total Time: 2 hours

Recipe from Taste of Home