Chicken and Shrimp with Orzo--Crockpot

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

1. Cut chicken thighs into quarters. Place onion and garlic in a 3-1/2, 4-, or 5-quart electric crockpot. Top with the chicken thighs. 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 vegetables in cooker.

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

3. If using low setting, turn to high heat setting. Discard bay leaves. Stir in artichoke hearts and shrimp. Cover; cook for 10 minutes more, until heated through. Serve chicken and shrimp mixture over hot cooked orzo/rice. Sprinkle with feta cheese.

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