Slow-Cooked Lemon Chicken Orzo with Feta and Spinach
A Mediterranean-inspired one-pot meal featuring tender chicken thighs, orzo pasta, and vibrant Greek flavors. The slow cooker method ensures the chicken stays juicy while the orzo absorbs all the savory broth. Fresh spinach, tangy feta cheese, and bright lemon create a satisfying dish that's perfect for busy weeknight dinners. The combination of Greek olives, sun-dried tomatoes, and fresh dill brings authentic Mediterranean taste to your table with minimal effort.
Ingredients
- 2 tablespoons canola oil
- 1 pound boneless skinless chicken thighs, cut into 1-inch piecesboneless chicken breasts1:1protein
cook 15-20 minutes less as breasts cook faster
- 1 cups chicken stock
- 2 teaspoons Greek seasoning
- ½ teaspoon garlic powder
- 1 cup uncooked orzo pastasmall pasta shapes like ditalini or small shells1:1carb
cooking time may vary slightly
- ⅓ cup Greek olives, chopped pittedKalamata olives or black olives1:1flavor
similar Mediterranean flavor profile
- ¼ cup soft sun-dried tomatoes, julienned, not packed in oil
- 2 cups fresh baby spinach
- ½ cup garlic and herb feta cheese, crumbled
- 1 medium lemon, zested and juiced
- 1 tablespoon fresh dill, snipped
- 1 teaspoon lemon-pepper seasoning(optional)
Instructions
- 1
Heat oil in a large skillet over medium-high heat and brown chicken in batches
- 2
Transfer browned chicken to slow cooker
- 3
Add stock, Greek seasoning and garlic powder to skillet, scraping up brown bits, then add to slow cooker
- 4
Cover and cook on high for 1-1/2 hours
- 5
Stir in orzo, olives and sun-dried tomatoes, ensuring orzo is submerged in liquid
- 6
Cover and cook on high until orzo is tender and liquid is absorbed, about 30 minutes
- 7
Add spinach, feta, lemon juice, lemon zest, dill and lemon pepper to slow cooker
- 8
Stir until spinach is wilted
Tips
Brown chicken in batches to avoid overcrowding and ensure proper searing for better flavor.
Make sure orzo is completely submerged in liquid to cook evenly and prevent burning.
Add spinach at the end to prevent overcooking and maintain its bright color and texture.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container.
Can prep ingredients up to 1 day ahead, but cook orzo fresh for best texture.
Serve hot directly from slow cooker, garnished with extra dill and lemon wedges.
Common Mistakes
Don't skip browning chicken to avoid bland flavor
Ensure orzo is submerged to avoid crunchy pasta
Add spinach at the very end to avoid overcooking
Substitutions
Dairy-Free Swaps
General Alternatives
similar Mediterranean flavor profile
cook 15-20 minutes less as breasts cook faster
cooking time may vary slightly
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time by 15-20 minutes as breasts cook faster and can become dry if overcooked.
What if my orzo isn't fully cooked after 30 minutes?
Add 1/4 cup more hot broth and continue cooking in 10-minute intervals until tender.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for up to 3 days. Reheat gently and add a splash of broth if needed.