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Kalamata Chicken with Orzo

Kalamata Chicken with Orzo
Total Time:
3 hours
Active Time:
15 minutes


3 3/4 lb chicken leg quarters
2 tablespoons extra-virgin olive oil
1 teaspoon Greek seasoning
5 oz fresh presliced sweet onions (1 cup)
8 oz mini sweet pepper rings
1 cup chicken broth
1 (8-oz) can no-salt-added tomato sauce
1/2 cup Greek yogurt ranch dressing
1/4 teaspoon crushed red pepper
1/2 cup orzo pasta
1/2 cup pitted Kalamata olive halves
3 cups baby spinach


  1. Cut chicken in half, separating thigh and drumstick. Place in large bowl: oil, seasoning, and chicken; toss to coat (wash hands). Preheat large, nonstick sauté pan on medium-high 1–2 minutes.
  2. Place chicken in pan, skin-side down; cook 3–4 minutes on each side or until browned. Transfer chicken to slow cooker.
  3. Add onions and peppers to sauté pan; cook 4–5 minutes, stirring occasionally, or until vegetables begin to brown. Whisk broth, tomato sauce, dressing, and red pepper; stir into pan with onions and peppers until blended. Bring mixture to boil; pour over chicken. Cover slow cooker; cook on HIGH for 2 hours (or LOW for 4 hours).
  4. Stir in pasta and olives; cover and cook 30–45 more minutes until pasta is tender and chicken pulls easily from bone. Stir in spinach. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 610kcal; FAT 41.00g; SAT FAT 10.00g; TRANS FAT 0.00g; CHOL 195mg; SODIUM 730mg; CARB 20g; FIBER 2.00g; SUGARS 6g; PROTEIN 39g; CALC 5%; VIT A 45%; VIT C 130%; IRON 15%

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