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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Take your first bite and youâll be on a dinner-table tour of the sunny Greek Isles. Sprinkle lemon zest on top to give it a little extra flair. Ingredients:
6 bone-in chicken thighs, (about 2-1/4 pounds), skin removed |
1 cup sliced fresh carrots |
1 cup chicken broth |
1/4 cup lemon juice |
1 garlic clove, minced |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1 cup uncooked orzo pasta |
1/2 cup sliced pitted green olives |
1/4 cup golden raisins |
1/2 cup minced fresh parsley |
1/2 cup crumbled feta cheese |
Directions:
1. In a 3-qt. slow cooker, combine the chicken, carrots, broth, lemon juice, garlic, oregano and salt. Cover and cook on low for 5-6 hours or until chicken is tender.
2. Stir in the orzo, olives and raisins. Cover and cook 30 minutes longer or until pasta is tender. Sprinkle with parsley and feta cheese. Yield: 6 servings.
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