This elegant recipe is fancy enough for company.
Prep Time: 20 minutes
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, 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 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. 4 servings
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. 4 servings
