Ingredients
6 bone-in chicken thighs, (about 2-1/4 pounds), skin removed1 cup sliced fresh carrots1 cup chicken broth1/4 cup lemon juice1 garlic clove, minced1 teaspoon dried oregano1/2 teaspoon salt1 cup uncooked orzo pasta1/2 cup sliced pitted green olives1/4 cup golden raisins1/2 cup minced fresh parsley1/2 cup crumbled feta cheese
Preparation
In a 3-qt. slow cooker, combine the chicken, carrots, broth, lemon juice, garlic, oregano and salt. Cover and cook on low for 5-6 hours or until chicken is tender.
Stir in the orzo, olives and raisins. Cover and cook 30 minutes longer or until pasta is tender. Sprinkle with parsley and feta cheese.
