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.