Recipes and Cooking Greek Oregano Chicken with Spinach, Orzo, and Grape Tomatoes 3.8 (28) 5 Reviews For a Greek feast, serve a spread of stuffed grape leaves and spanakopita as an appetizer to this slow cooker chicken and pasta dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 5, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Slow Cook Time: 4 hrs Total Time: 4 hrs 20 mins Servings: 4 Yield: 4 chicken breasts plus 4 cups pasta mixture Jump to Nutrition Facts Ingredients 1 teaspoon dried oregano, crushed 1 teaspoon dried basil, crushed 1 teaspoon dried parsley, crushed ¼ teaspoon salt ⅛ teaspoon ground black pepper 4 8 ounce skinless, boneless chicken breast halves 1 tablespoon olive oil 1 14.5 ounce can reduced-sodium chicken broth 3 cloves garlic, minced 1 10 ounce package frozen chopped spinach, thawed and squeezed dry 2 cup grape tomatoes 1 ½ cup cooked orzo pasta (rosamarina) 1 teaspoon finely shredded lemon peel 2 tablespoon lemon juice 1 tablespoon grated Parmesan cheese Snipped fresh oregano Directions In a small bowl combine dried oregano, basil, parsley, salt, and pepper. Sprinkle mixture evenly over chicken; rub in with your fingers. In a large skillet cook chicken in hot oil over medium-high heat about 6 minutes or until brown, turning once. Remove from heat. In a 3 1/2- or 4-quart slow cooker combine chicken, broth, and garlic. Add spinach; top with tomatoes. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. Remove chicken from cooker; cover and keep warm. Using a slotted spoon, transfer spinach and tomatoes to a large bowl; discard liquid. Stir cooked pasta, lemon peel, and lemon juice into spinach mixture. Serve chicken with pasta mixture. Garnish with cheese and fresh oregano. Rate it Print Nutrition Facts (per serving) 414 Calories 10g Fat 24g Carbs 54g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 414 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 146mg 49% Sodium 595mg 26% Total Carbohydrate 24g 9% Total Sugars 4g Protein 54g Vitamin C 20.6mg 103% Calcium 108mg 8% Iron 3mg 17% Potassium 1242mg 26% Folate, total 177.3mcg Vitamin B-12 0.3mcg Vitamin B-6 1.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.