Ingredients
1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces2 cups reduced-sodium chicken broth2 medium tomatoes, finely chopped1 cup sliced pitted green olives1 cup sliced pitted ripe olives1 large carrot, finely chopped1 small red onion, finely chopped1 tablespoon grated lemon zest3 tablespoons lemon juice2 tablespoons butter1 tablespoon herbes de Provence1 cup uncooked orzo pasta
Preparation
In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking.
