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Chicken & Shrimp w/ Orzo




Source of Recipe


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List of Ingredients




12 oz chicken thighs, skinless and boneless
1 large onion, chopped
3 cloves garlic, minced
14 1/2 oz diced tomatoes, Italian style
2 T tomato paste
1/2 C port wine (or chicken broth)
2 T lemon juice
2 bay leaves
1/2 t salt
1/4 t crushed red pepper
8 oz frozen peeled shrimp, thawed & drained
9 oz frozen artichoke hearts, thawed & coarsely chopped
2 C orzo, cooked
1/2 C crumbled feta cheese


Recipe




Rinse chicken; pat dry. Cut chicken thighs into quarters. In a slow
cooker, place the onion and garlic. Top with the chicken pieces. In a bowl
combine the undrained tomatoes, tomato paste, port wine, lemon juice, bay
leaves, salt, and crushed red pepper. Pour over all.
Cover; cook on low heat setting for 6 to 7 hours.
Turn to high heat setting. Remove bay leaves. Stir in shrimp and artichoke
hearts. Cover; cook for 5 minutes more. Serve chicken and shrimp mixture
over hot cooked orzo Sprinkle with feta cheese.