Greek-Style Chicken

6 boneless, skinless chicken thighs
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
½ cup chicken broth
1 lemon, thinly sliced
¼ cup pitted kalamata olives
1 clove garlic, minced
½ teaspoon dried oregano
Hot cooked orzo or rice

1. Remove visible fat from chicken: sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Brown chicken on all sides. Place in CROCK-POT slow cooker.

2. Add broth, lemon, olives, garlic and oregano to CROCK-POT slow cooker.

3. Cover: cook on LOW 5 to 6 hours or until chicken is tender. Serve with orzo.

MAKES 4 TO 6 SERVINGS.