Oregano Chicken With Orzo

• 4 medium skinless chicken breasts (about 1 1/2 lb.)
• 2 tablespoons vegetable oil
• 1 medium fennel bulb, cut into 1/2 inch pieces
• 1 medium onion, cut into wedges
• 2 cloves garlic, minced
• 2 cups water
• 2 tablespoons white balsamic vinegar
• 2 teaspoons instant chicken bouillon granules
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (or to taste)
• 1 1/3 cups orzo pasta
• 1 medium tomatoes, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped pitted ripe olives
• 1 tablespoon snipped fresh oregano

1. Brown chicken breasts in hot oil in a large skillet; drain off fat.
2. Add the fennel, onion, and garlic to a 4-quart slow-cooker.
3. Add the chicken breasts.
4. In a small bowl, add the water, balsamic vinegar, bouillon granules, dried oregano (if using), and crushed red pepper flakes; stir to mix then pour over chicken.
5. Cover and cook on low for 5-6 hours.
6. Stir in 1 tablespoon fresh oregano (if using); check for seasoning and add salt/pepper if desired.
7. Prepare orzo according to package directions; drain.
8. Add tomato, cheese, olives, and remaining fresh oregano into orzo; stir to combine; season with salt/pepper if desired.
9. Serve chicken and vegetables with orzo.

chicken breasts, vegetable oil, fennel bulb, onion, garlic, water, white balsamic vinegar, instant chicken, fresh oregano, red pepper, orzo pasta, tomatoes, feta cheese, olives, fresh oregano

Taken from www.food.com/recipe/oregano-chicken-with-orzo-87798 (may not work)