Tuesday, November 26, 2013

Tuscan Chicken and Beans

1 large onion, chopped
2 cloves garlic, chopped
3 Lbs skinless, bone-in chicken thighs
11/2 tsp dried Greek seasoning
1/2 tsp dried thyme
1/8 tsp black pepper
2 tbsp lemon juice
1 can (15 oz) fire-roasted diced tomatoes
1/2 cup pitted Kalamata olives, halved
1 can (15 oz) Great Northern beans, drained and rinsed
1/4 cup fresh oregano leaves
3 cups cooked orzo
Lemon slices, for garnish 

Coat bowl of slow cooker with nonstick cooking spray. Place onion and garlic in bottom of slow cooker. Season chicken on both sides with Greek seasoning, thyme and black pepper; arrange in bottom of slow cooker. Drizzle lemon juice over chicken and evenly spoon tomatoes and olives on top.
 • Cover and cook on HIGH for 6 hours or LOW for 8 hours. During last 30 minutes of cooking time, stir in beans.
 • To serve, stir in oregano and spoon over cooked orzo. Garnish with lemon slices.

Family Circle Sept. 2013