Crock Pot Lemon Chicken with Tomatoes & Kalamata Olives
Let your slow cooker do the bulk of the work and end up with a meal that fulfills all your Mediterranean-food cravings. The mix of onions, tomatoes, kalamata olives, oregano and parsley adds pleasing acidity to the browned chicken, while toasted pine nuts lend interest to the orzo.
Ingredients
- 2 teaspoons lemon zest, plus 3 tablespoons fresh juice (from 1 medium lemon)
- 1 ¾ cups roughly chopped yellow onions (from 2 medium onions)
- 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
- ¼ cup pitted kalamata olives, halved (about 12 medium olives)
- 3 tablespoons chopped fresh oregano
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 pounds bone-in, skinless chicken breasts (about 4 large breasts)
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 ¼ cups uncooked whole-wheat orzo pasta
- ¼ cup pine nuts, toasted