Greek Chicken and Orzo

Yum! I really enjoyed trying this new recipe, especially because I had never made orzo before. I definitely will be making this again. I hope you enjoy!

Makes 4 servings.

• 2 medium green bell peppers, cut into thin strips
• 1 cup chopped onion
• 2 tsp extra-virgin olive oil
• 8 chicken thighs, rinsed and patted dry
• 1 tbsp dried oregano
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 3/4 tsp salt, divided
• 3/8 tsp black pepper, divided
• 8 ounces uncooked dry orzo pasta
• juice and grated peel of 1 medium lemon
• 1/2 cup water
• 2 ounces crumbled feta cheese (optional)

1. Coat 6-quart slow-cooker with nonstick cooking spray. Add bell peppers and onion.
2. Heat oil in large skillet over medium-high heat until hot. Brown chicken on both sides. Transfer to slow-cooker, overlapping slightly if necessary. Sprinkle chicken with oregano, rosemary, garlic powder, 1/4 tsp salt, 1/8 tsp black pepper. Cover; cook on LOW 5-6 hours or on HIGH 3-4 hours or until chicken is tender.
3. Transfer chicken to separate plate. Turn slow-cooker to HIGH. Stir orzo, lemon juice, lemon peel, water, and remaining 1/2 tsp salt and 1/4 tsp pepper into slow-cooker. Top with chicken. Cover; cook 30 minutes or until pasta is done. Garnish with feta cheese.