This sounds good. Looks like 30 minutes of less right before supper to finish up the orzo.

GREEK CHICKEN AND ORZO

Serves 4

1 ½ lbs chicken breast halves, skinned and cut into 4 serving-sized pieces
2 Tbsp oil
1 medium fennel bulb, cut into ½ inch pieces (about 2 C)
1 medium onion, cut into wedges
2 cloves garlic, minced
2 C chicken stock
2 Tbsp white balsamic vinegar
1 Tbsp fresh oregano, snipped, or 1 tsp dried, crumbled, plus 1 Tbsp more
¼ tsp crushed red pepper
1 1/3 C orzo pasta (rosamarina)
1 medium tomato, chopped
¼ C (1 oz) crumbled feta cheese
¼ pitted ripe olives, chopped (preferably kalamata, for authenticity)

Heat oil in a large skillet and brown chicken breast pieces on both sides. Combine fennel, onion, and garlic in bottom of a 3 ½ or 4 quart slow cooker, and top with browned chicken pieces. Stir together stock, vinegar, dried oregano (if using), and red pepper, and pour over all. Cover and cook on low heat for 5-6 hours, or on high heat setting for 2 ½ -3 hours. If using fresh oregano, stir in 1 Tbsp. Cook orzo according to package direction, and drain. Stir tomatoes, cheese, olives, and remaining 1 Tbsp fresh oregano into orzo. Remove chicken and vegetables from slow cooker using a slotted spoon, and serve with orzo mixture.