Recipe for Chicken and Shrimp Orzo 
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Yield:
4
Ingredients:
Amount Ingredient
Serves 4
12 oz chicken thighs, skinless and boneless
1 lrg onion -- chopped
3 clv garlic -- minced
1/2 oz diced tomatoes Italian style
2 tbl tomato paste
1/2 cup port wine (or chicken broth)
2 tbl lemon juice
2 x bay leaves
1/2 tsp salt
1/4 tsp crushed red pepper
8 oz frozen peeled shrimp thawed and drained
9 oz frozen artichoke hearts thawed and coarsely chopped
2 cup orzo -- cooked
Instructions:
Instructions: 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.

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