1 tablespoon minced fresh dill, plus more for optional garnish
Juice and zest of ½ lemon
1 teaspoon fresh ground black pepper
Directions
Place the oil in a saute pan over high heat.
Working in batches, sear the chicken skin-side down until lightly browned, approximately 1 minute.
Season the chicken with 1 teaspoon of salt as you fry.
After searing, add the chicken to a slow cooker.
Add onions and garlic to the same saute pan and cook over medium-high heat for 2 minutes.
Add the contents of the saute pan to the slow cooker.
Next, pour the chicken stock and oregano into the slow cooker. Stir.
Cook on high for 2 hours.
Add orzo, olives, and sun-dried tomatoes to the slow cooker. Stir well to ensure that the orzo is submerged in chicken stock. Continue cooking on high for 30 minutes.
Remove chicken from the slow cooker and keep warm.
Add spinach, feta, dill, lemon juice and zest, the remaining salt, and pepper. Stir, and continue cooking for 2 minutes more, until the spinach has wilted, all liquid has been absorbed, and the orzo is al dente.
Add orzo to a platter. Top with chicken and garnish with more dill, if desired, to serve.