Greek Chicken & Orzo

This is the perfect dish that knock a powerhouse punch to your taste buds. Not only is it delicious, but it's one of those easy dishes that once served, your guests won't believe it didn't take hours. Well, it did take hours, but the slow cooker takes care of the time; most of the necessary preparation comes in the form of herbs, spices, the orzo, and browning the chicken.

Lightly coat the slow cooker with a non-stick spray; I don't really like to use a lot of this stuff, so I generally spray a paper towel and quickly wipe along the inside - just enough to ensure the food doesn't stick.

Cut 2 medium green bell peppers into thin strips, and along with 1 cup of a chopped onion (I like the sweet vidalia) toss these into the crock pot. Take 8 chicken thighs, and while a bit of olive oil is heating in a large saute pan, give them a good rinse, pat them dry and toss them in the pan, browning on both sides. Remove to a plate and sprinkle with 1 teaspoon of oregano, 1/2 teaspoon of rosemary, 1/2 teaspoon of garlic powder, and salt and pepper. Transfer the chicken and the juices that collected on the plate into the crock pot and cook on High 3-4 hours or Low 5-6 hours.

When you have about a half hour left, transfer the chicken to a plate, cover, and crank the crock pot to high. Stir in 8 ounces of uncooked dry orzo, 1/2 cup of water, the juice and zest of one medium lemon (not a tiny one, folks, a big one!) and some salt and pepper.  Add the chicken and the collected juices back into the crock pot and cook for approximately 30 minutes, or until the orzo is tender.

Plate. Top with crumbled feta and fresh chopped parsley. Serve. Devour.