12 ounces chicken thighs, skinless and boneless
1 large onion -- chopped
3 cloves garlic -- minced
14 1/2 ounces diced tomatoes -- Italian style
2 tablespoons tomato paste
1/2 cup port wine -- (or chicken broth)
2 tablespoons lemon juice
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
8 ounces frozen peeled shrimp -- thawed and drained
9 ounces frozen artichoke hearts -- thawed and coarsely chopped
2 cups orzo -- cooked
1/2 cup crumbled feta cheese
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. Yield: 4 servings.
