Crock Pot Chicken and Shrimp

Serve this elegant dish to your guests. One of the best things about it is the velvety sauce slow cooking creates. Serve with some lovely bread for mopping up.

Crock Pot Chicken and Shrimp

1 lb. boneless, skinless chicken thighs

salt & pepper to taste

1/2 teaspoon crushed red pepper flakes

1/2 onion, sliced

4 cloves garlic, chopped

14 oz. can diced tomatoes

3 tbsp. tomato paste

1 cup white wine or chicken broth (guess which I prefer)

1 teaspoon thyme

1 teaspoon basil

3 tablespoons lemon juice

9 oz. package frozen cooked shrimp, thawed

1 can artichoke hearts, drained and chopped

1 tablespoon cornstarch

2/3 cup crumbled feta cheese

Place onion and garlic in bottom of the crock pot and top with chicken.
Pour the diced tomatoes with their liquid, the tomato paste, chicken broth, thyme, basil, and lemon juice over chicken.
Cover crock pot and cook on low for 6-8 hours until chicken is tender and thoroughly cooked.

Stir in drained shrimp, and artichoke hearts.
Sprinkle and stir in corn starch.
Cover and cook for 15-20 minutes longer until thoroughly heated and slightly thickened.
Serve over hot cooked orzo or couscous and sprinkle with feta cheese.

Options: Try goat cheese instead of feta. Serve over rice or couscous instead of orzo.

Make it a meal: Serve with thick bread and that's it. Have some nice greens with your salad at lunch tomorrow.

Wine: The rest of the Chardonnay or Sauvignon Blanc