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Slow Cooker Chicken And Shrimp Orzo
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- #21486
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
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
directions
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.
added by
TerrieIsSoVery
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
586 calories, 9 grams fat, 83 grams carbohydrates, 33 grams protein per serving.
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reviews & comments
July 13, 2007
I have found a few things with this recipe that I like to modify. 1) I prefer it with a little more broth. So I do 1 Cup of Chicken Broth, and 1/2 cup of White Wine, in place of the 1/2 cup of port wine. 2) I also like adding pickled artichoke hearts (They are the unfrozen kind bottled in a slightly vinegar solution! Yum Yum Yum!