Sprinkle the chicken with the pepper and 3/4 teaspoon of the salt.
Heat a large nonstick skillet over medium-high.
Add the oil to the skillet; swirl to coat.
Transfer the chicken to the slow cooker.
Cover and cook on LOW until the chicken is cooked through, about 4 hours.
Meanwhile, prepare the orzo according to the package directions, omitting the salt and fat; drain.
Stir the pine nuts and remaining 1/4 teaspoon salt into the orzo.
Remove the chicken from the slow cooker, reserving the cooking liquid in the slow cooker.
Shred the chicken, discarding the bones.
Stir the chicken and lemon zest into the cooking liquid.
Divide the orzo among 6 bowls.
Serve the chicken mixture over the orzo, and sprinkle with the remaining 1 tablespoon each oregano and parsley.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
