Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

A Greek influenced chicken dish with my favorites: olives and feta cheese. An easy slow-cooked dinner that tastes like you spent a lot of time in the kitchen.

Ingredients Nutrition


  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.


Most Helpful

This is a great recipe. I actually got it from Better Homes and Gardens Biggest Book of Slow Cooker Recipes -- very glad you posted it! Thanks!

Messy44 February 02, 2014

Excellent recipe! I used regular balsamic vinegar and baked it in a Dutch oven for 3 hours at 275 degrees. I forgot the tomatoes, but the feta and olives in the orzo are nice salty/tangy bites that cut the richness of the chicken. I think next time I will try cooking the orzo directly in the broth left over from cooking the chicken. Thanks!

LoLoM November 01, 2004

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