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Click below to download : Crock_pot - Combination - Crockpot Chicken And Shrimp With Orzo (Format : PDF)
Crock_pot - Combination - Crockpot Chicken And Shrimp With Orzo
12 ounces chicken thighs, skinless and boneless1 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.
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1 c flour 2/3 c sugar 1-1/2 tsp baking powder 1/2 tsp ground cinnamon 1/4 tsp salt pinch ground cloves 1/2 c milk 4 med pears, peeled and cut into 1/2 inch cubes 1/2 c chopped pecans 3/4 c pkd brown sugar 1/4 c butter or margarine 1/2 c boiling water Vanilla ice cream or whipped cream, optional Combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into crockpot. In another bowl, combine brown sugar, butter and water; pour over batter. Cook on low heat for 6 hours until pears are tender. Serve with
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1 lb boneless, skinless chicken thighs, cut into thin strips 1 cup dried great northern beans*, rinsed, sorted 1 med onion, chopped 1 garlic clove, minced 2 tsp dried oregano leaves 1/2 tsp salt 1 (10 3/4 oz) can condensed cream of chicken soup 5 cups water 1 tsp cumin 1/4 tsp hot pepper sauce 1 (4.5-oz) can of chopped green chiles fresh sage, if desired * can substitute navy, cannellini or garbanzo beans In 3 1/2 or 4-qt slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup and water; mix well. Cover; cook on low setting for 8
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