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In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 4-qt. slow cooker.
Add stock, Greek seasoning and garlic powder to the skillet, scraping up any browned bits from the bottom of the pan. Pour this mixture into the slow cooker.
Cover and cook on high for 1-½ hours.
Stir in the uncooked orzo, olives and sun-dried tomatoes into the slow cooker, making sure the orzo is submerged in the liquid.
Cover and cook on high until orzo is tender and the liquid is absorbed, about 30 minutes.
Turn off the slow cooker. Add the spinach, feta, lemon juice and zest, dill and, if desired, lemon pepper. Stir until the spinach is wilted and the feta is slightly melted. Serve immediately.