Oregano Chicken With Orzo

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.