Slow Cooker Chicken & Orzo with Tomatoes & Olives

Drescription

Perk up basic chicken breast and whole-wheat orzo with the vibrant flavors of the Mediterranean, like lemon and olives. This load-and-go recipe makes a complete and satisfying meal; just add a green salad.

Ingredients

• 1 pound boneless, skinless chicken breasts, trimmed
• 1 cup low-sodium chicken broth
• 2 medium tomatoes, chopped
• 1 medium onion, halved and sliced
• zest and juice of 1 lemon
• 1 teaspoon herbes de provence
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¾ cup whole-wheat orzo
• ⅓ cup quartered black or green olives
• 2 tablespoons chopped fresh parsley

Directions

1. Cut each chicken breast half into 4 pieces. Combine the chicken, broth, tomatoes, onion, lemon zest, lemon juice, herbes de Provence, salt and pepper in a 6-quart slow cooker. Cook on High for 1 hour, 30 minutes or on Low for 3 hours, 30 minutes. Stir in orzo and olives; cover and cook until the orzo is tender, about 30 minutes more. Let cool slightly. Sprinkle with parsley before serving.