Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat well. —Thomas Faglon, Somerset, New Jersey

Mediterranean Chicken Orzo

chicken

chicken broth

tomatoes,

green olives

olives

carrot,

red onion, finely chopped

lemon

lemon juice

butter

herbes de Provence

orzo pasta

In a 3- or 4-qt. slow cooker, combine first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during last 30 minutes of cooking.

I made this recipe exactly as written. It was delicious!! I can't wait to make it again. My husband and I really enjoyed the great flavors in this recipe.

We really enjoyed this! Since I had my slow cooker on high, I put the orzo in with about 15 minutes left, and kept an eye on it. I could really taste the lemon. I'm not sure why anyone would say ripe black olives are tasteless... I think they taste great! I would never put kalamata in this - seems like it would overpower the other flavors. I used sliced ripe black olives and a can of sliced green olives, as written. I did put the olives in when I put in the orzo, so that they didn't turn into mush. Next time I'm going to put feta on top of each serving. I may also increase the tomato (personal preference). I will definitely make it again!

I made this tonight and my family loved it. I threw in a little shredded cheese toward the end and it really put it over the top.

Be sure to use Kalamata olives, and not the tasteless black California ripe olives. Big difference!

This was very good.  I didn't have herbes de Provence so I improvised.  I used Kalamata and green w/pimento olives.  If you want a little extra zing add olive juice to taste.  I didn't have time for the slow cooker so I seasoned and seared 2 chicken breast w/a shallot and shredded carrot and seasonings.  Added 1 can of chicken broth and a little water and cooked until chicken was done.  Cut up the chicken into bite sized pieces and added everything else and cooked until orzo was soft.

I'm always looking for an excuse to use green olives so I was excited to try this recipe. I dashed out to the store to get herbs de provence. I should have looked more closely at what's in this herb  mixture. The minute I sprinkled it in I could smell the lavender and rosemary which we do not care for. My bad........ I like the basic ingredients in this dish but next time I will add thyme, oregano, marjoram and savory instead of herb mixture.

I followed the recipe, and was disappointed. The herbs de Provence was overwhelming. If I make this again, I would use only 1/2 of the spice, and replace it with smoked paprika or Italian seasoning.

mediterranean chicken orzo

Prep Time: 15 minutes

Cook Time: 4 hours

Total: 4 hours, 15 minutes

Servings: 6

Author : Taste of Home Editorial Team

Ingredients

Instructions

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