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At a Glance
Prep Time : 20min
Course : Entree
Special : Easy
Type of Prep : Crock Pot, Slow Cook
Cuisine : Cajun
Occasion : Family Dinner, Party
Spiciness Indicator : Mild
 
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Crockpot Chicken and Shrimp

From Linda Larsen,
Your Guide to Busy Cooks.
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This elegant recipe is fancy enough for company.

INGREDIENTS:

  • 1 pound boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 14 ounce can seasoned diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves
  • 3 tablespoons lemon juice
  • 8 ounce package frozen fully cooked shrimp, thawed
  • 9 ounce package frozen artichoke hearts, thawed and chopped
  • 2 cups hot cooked pasta
  • 1/2 cup crumbled feta cheese

PREPARATION:

Cut chicken into large chunks and sprinkle with salt and pepper to taste. Place onion and garlic in bottom of 3-4 quart slow cooker and top with chicken. Combine the diced tomatoes with their liquid, the tomato paste, chicken broth, thyme, oregano, and lemon juice in a medium bowl and mix well. Pour over chicken. Cover crockpot and cook on low for 6-8 hours until chicken is tender and thoroughly cooked.

Stir in thawed and drained shrimp, thawed, and drained and chopped artichoke hearts. Cover and cook for 15-20 minutes longer until thoroughly heated. Serve over hot cooked pasta or couscous and sprinkle with feta cheese. 4 servings
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