Chicken and Shrimp with Orzo

This recipe is for the crockpot. GREAT FLAVORS! It's very easy, but doesn't taste like it!

• 1 pound skinless, boneless chicken thighs
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 14-oz. can diced tomatoes with basil, oregano and garlic, drained
• 1/2 cup wine or chicken broth
• **2 tbsp tomato paste**
• **2 tbsp lemon juice**
• 2 bay leaves
• 1/2 tsp salt
• 1/4 teaspoon crushed red pepper
• 1 10-oz can frozen artichoke hearts, drained and coarsely chopped
• ** or 1 9-oz frozen package, thawed
• 1 8-oz pkg frozen, peeled, cooked shrimp, thawed and drained
• 1/2 cup crumbled Feta cheese (2 ounce)
• Hot cooked orzo or rice

1. Cut chicken thighs into quarters. Place onion and garlic in medium or large electric crockpot. Top with the chicken thighs.

2. In a medium bowl combine the drained tomatoes, wine or broth, 2 tbsp tomato paste, lemon juice, bay leaves, salt, and crushed red pepper. Pour tomato mixture over chicken and onions in cooker.

3. Cover and cook on low heat setting for 6 to 7 hours OR on high heat for 3 to 4 hours.

4. If using low setting, turn to high heat setting. Discard bay leaves. Stir in artichoke hearts and shrimp. Then cover and cook for 10-15 more minutes.

5. Serve chicken and shrimp mixture over hot cooked orzo/rice. Sprinkle with feta cheese and dill if desired.

Note: The sauce may be a little too sour--add a little sugar maybe.