Categories: Slow Cooker

Ingredients

• 4 chicken breasts
• 2 tbsp cooking oil
• 1 medium fennel bulb, cut into 1/2-inch pieces
• 1 medium onion, cut into wedges
• 2 garlic cloves, minced
• 2 cups water
• 2 tbsp white balsamic vinegar
• 2 tsp instant chicken bouillon granules
• 1 tbsp snipped fresh oregano
• 1/4 tsp crushed red pepper
• 1 1/3 cups orzo
• 1 medium tomato, chopped
• 1/4 crumbled feta
• 1 tbsp snipped fresh oregeano

Directions

1. Skin chicken. In a large skillet brown chicken in hot oil. Drain off fat. In slow cooker combine fennel, onion and garlic. Add the chicken breasts. In a bowl stir together water, balsamic vinegar, bouillon, and red pepper. Pour over all.

2. Cover and cook on LOW 5-6 hrs. Stir in 1 tbsp fresh oregano.

3. Cook the orzo according to package, drain. Stir tomato, cheese, and remaining 1 tbsp oregano into orzo. Using a slotted spoon, remove chicken and vegetables from cooker. Serve with orzo mixture.

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