slow cooker herb chicken

with creamy couscous
3.75 from 8 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

  • 2-3 pounds boneless skinless chicken breasts (4-6 breasts)
  • 3 tablespoons olive oil, divided
  • 2 tablespoons Dijon mustard or whole grain mustard
  • 1 tablespoon fresh dill, plus more for garnish
  • 2 cloves garlic, minced
  • Kosher salt and cracked black pepper
  • 1 yellow onion, sliced
  • 2 cups low-sodium chicken broth
  • 2 lemons zest + juice, divided
  • 2 cups dry israeli couscous or orzo pasta
  • 1 cup water
  • 1 ½ cups frozen petite peas
  • ½ cup heavy cream
  • ½ cup crumbled feta cheese

Instructions

  • In the bowl of a slow cooker, coat 4-6 chicken breasts with 2 tablespoons oil, 2 tablespoons mustard, 1 tablespoon dill, 2 cloves garlic, and a big pinch of salt and pepper. Add 1 sliced onion then pour 2 cups chicken broth and zest and juice from 1 lemon over chicken. Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours.
  • Preheat the broiler to HIGH. Using tongs, remove chicken from the slow cooker and transfer to a sheet pan.
  • Increase the temperature on the slow cooker to HIGH. Stir in 2 cups couscous or orzo, and 1 cup water. Cover and continue cooking for 15 minutes, or until couscous is cooked.
  • Just before serving, stir in 1 ½ cups petite peas and ½ cup heavy cream. If desired, add the zest and juice from the second lemon. Season to taste with salt and pepper. If couscous seems too thick, add ½ cup water.
  • Drizzle cooked chicken breasts with remaining 1 tablespoons oil then sprinkle with ½ cup feta cheese evenly over the top. Broil 1-3 minutes, until golden brown and crisp on top. (watch chicken closely)
  • Serve the chicken over the couscous garnished with fresh dill and a squeeze of fresh lemon, if desired.

INSTANT POT METHOD

  • Set the instant pot to sauté. Coat the 4-6 chicken breasts with 2 tablespoons oil, 2 tablespoons mustard, 1 tablespoon dill, 2 cloves garlic, salt and pepper. Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Add 1 sliced onion, 2 cups chicken broth, and juice and zest of 1 lemon. Cover and cook on HIGH pressure for 6 minutes.
  • Once cooking is finished, release the steam. Set the Instant pot to sauté. Stir in 2 cups couscous or orzo, 1 ½ cups peas, and ½ cup heavy cream. Cook 5 minutes until creamy. Season to taste with salt and pepper.
  • Serve the chicken over the couscous or orzo.

STOVE TOP METHOD

  • Heat a large dutch oven over medium-high heat. Coat 4-6 chicken breasts with 2 tablespoons oil, 2 tablespoons mustard, 1 tablespoon dill, 2 cloves garlic, salt and pepper. Add chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Reduce the heat to medium. Stir in 1 sliced onion, 2 cups chicken broth and juice and zest from 1 lemon. Cover and cook 10 minutes.
  • Stir in 2 cups couscous or orzo, 1 ½ cups peas, and 1 cup water. Cook, stirring often, another 6-8 minutes, until the couscous/orzo is al dente. Stir in ½ cup heavy cream and ½ cup feta.
  • Serve the chicken over the couscous or orzo.

SERVING SUGGESTIONS

  • Serve with oven roasted veggies or a crisp green salad.

SWAP SUGGESTIONS

  • Vegetarian: Swap chicken broth with vegetable broth. For protein, you could use my Roasted Chickpea recipe with Greek seasoning to top your couscous or flavor a firm tofu with greek flavors.
  • Grains: You can swap the Israeli couscous with orzo. (make sure you’re using the Israeli couscous variety)
  • Dairy: Replace cream with canned full fat coconut milk.

MAKE AHEAD

  • Recipe can be made fully in advance and stored In an airtight container for up to 3 days. Reheat before serving.

Nutrition

Calories: 613kcal | Carbohydrates: 57g | Protein: 46g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 411mg | Potassium: 925mg | Fiber: 6g | Sugar: 4g | Vitamin A: 684IU | Vitamin C: 37mg | Calcium: 127mg | Iron: 2mg