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Recipe Source: cdkitchen.com
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Chicken & Shrimp Orzo
Category: Slow Cookers/ Crock Pot
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Serves/Makes: 4
Ready in: > 5 hrs
- 12 ounces chicken thighs, skinless and boneless
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounce size) 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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