Crockpot Chicken & Shrimp with Orzo

Crockpot Chicken & Shrimp with Orzo

12 ounces chicken thighs, skinless and boneless
1 large onion ? chopped
3 cloves garlic ? minced
14 1/2 ounces diced tomatoes ? Italian style
2 tablespoons tomato paste
1/2 cup port wine ? (or chicken broth)
2 tablespoons lemon juice
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
8 ounces frozen peeled shrimp ? thawed and drained
9 ounces frozen artichoke hearts ? thawed and coarsely chopped
2 cups orzo ? cooked
1/2 cup crumbled feta cheese

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. Yield: 4 servings.