This elegant recipe is fancy enough for company.
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours, 20 minutes
Yield: 4 servings
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
- 3 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried basil leaves
- 3 tablespoons lemon juice
- 8 ounce package frozen cooked shrimp, thawed
- 12 ounce can artichoke hearts, drained and chopped
- 1 tablespoon cornstarch
- 2/3 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, basil, 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 mixed with cornstarch. Cover and cook for 15-20 minutes longer until thoroughly heated and slightly thickened. Serve over hot cooked pasta or couscous and sprinkle with feta cheese.
Stir in thawed and drained shrimp, thawed, and drained and chopped artichoke hearts mixed with cornstarch. Cover and cook for 15-20 minutes longer until thoroughly heated and slightly thickened. Serve over hot cooked pasta or couscous and sprinkle with feta cheese.
