Ingredients needed:
* 2 medium green bell peppers, cut into thin strips
* 1 cup of chopped onion
* 2 teaspoons of extra-virgin olive oil
* 8 chicken thighs, rinsed and patted dry
* 1 tablespoon dried oregano
* 1/2 teaspoon dried rosemary
* 1/2 teaspoon garlic powder
* 3/4 teaspoon salt, divided
* 3/8 teaspoon black pepper, divided
* 8 ounces uncooked dry orzo pasta
* Juice and grated peel of 1 medium lemon
* 1/2 cup of water
* 2 ounces of crumbled feta cheese (optional)
* Chopped fresh parsley (optional)
Preparation steps:
* Coat crockpot with nonstick cooking spray. Add bell peppers and onion.
* Heat oil in large skillet over medium heat until hot. Brown chicken on both sides. Transfer to crockpot overlapping slightly if necessary. Sprinkle chicken with oregano, rosemary, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cover and cook on low for 6 hours or on high for 3 hours.
* Transfer chicken to separate plate. Turn crockpot to high. Stir orzo, lemon juice, lemon peel, water, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper into crockpot. Top with chicken. Cover and cook for 30 minutes.
* Garnish with feta cheese and parsley, if desired.
Enjoy
(Serves 4)
