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.
Brown chicken breasts in hot oil in a large skillet; drain off fat.
Add the fennel, onion, and garlic to a 4-quart slow-cooker.
Add the chicken breasts.
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.
Cover and cook on low for 5-6 hours.
Stir in 1 tablespoon fresh oregano (if using); check for seasoning and add salt/pepper if desired.
Prepare orzo according to package directions; drain.
Add tomato, cheese, olives, and remaining fresh oregano into orzo; stir to combine; season with salt/pepper if desired.