- 2 pounds boneless, skinless chicken breasts, halved (4 to 6), cut into 12 pieces total
- 1 (16 ounce) can BUSH’S® Garbanzo Beans or BUSH’S® Reduced Sodium Garbanzo Beans
- 1 (15 ounce) can tomato sauce
- 1 diced medium onion (about 1 1/2 cups)
- 1/4 cup coarsely chopped pitted Kalamata olives
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
- 1 clove minced garlic
- 1/4 teaspoon ground black pepper
- 12 ounces dried orzo pasta
- 6 tablespoons crumbled feta cheese
- Add the chicken, beans, tomato sauce, onion, olives, oregano, garlic and pepper to the slow cooker and stir to combine. Cover and cook on low until the chicken is cooked through and the flavors are all melded, about 4 hours.
- Cook the orzo pasta according to the directions on the package.
- Serve over cooked orzo pasta and top each serving with a tablespoon of feta cheese. Garnish with a sprig of fresh oregano as desired.