Greek Oregano Chicken with Spinach, Orzo and Grape Tomatoes
Rub oregano, parsley and basil on chicken breasts before slow-cooking with spinach and tomatoes in a low-sodium broth. Finish the healthy slow-cooker chicken dinner by serving with cooked orzo and a sprinkling of Parmesan.
Ingredients
Directions
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In a small bowl combine dried oregano, basil, parsley, salt, and pepper. Sprinkle mixture evenly over chicken; rub in with your fingers. In a large skillet cook chicken in hot oil over medium-high heat about 6 minutes or until brown, turning once. Remove from heat.
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In a 3 1/2- or 4-quart slow cooker combine chicken, broth, and garlic. Add spinach; top with tomatoes. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
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Remove chicken from cooker; cover and keep warm. Using a slotted spoon, transfer spinach and tomatoes to a large bowl; discard liquid. Stir cooked pasta, lemon peel, and lemon juice into spinach mixture. Serve chicken with pasta mixture. Garnish with cheese and fresh oregano.