MEDITERRANEAN CHICKEN ORZO Herbes de Provence
Serves 6
1 ½ pounds boneless, skinless chicken thighs, cut into 1 inch pieces
2 cups chicken broth
2 medium tomatoes, finely chopped
1 cup sliced pitted green olives
1 cup sliced pitted black olives
1 large carrot, finely chopped
1 small red onion, finely chopped
1 tablespoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons butter
1 tablespoon Herbes de Provence
1 cup, uncooked, orzo pasta
In a 3 to 4 quart slow cooker, combine first 11 ingredients. Cook, covered, on low 4 to 5 hours or until chicken and vegetables are tender. Add orzo during the last 30 minutes of cooking.