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    Source of Recipe


    12 ounces chicken thighs, skinless and boneless
    1 large onion, chopped
    3 cloves garlic, minced
    14 1/2 ounces 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.
    Yield: 4 servings.




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