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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This dish is always a hit! The shrimp, orzo, tomatoes and cayenne pepper remind me of a Creole favorite, but the Italian seasoning adds a different twist. The strips of chicken thighs stay nice and moist during the slow cooking. -Karen Scaglione Nanuet, New York Ingredients:
1 pound boneless skinless chicken thighs, cut into 2-inch x 1-inch strips |
2 tablespoons canola oil |
1 can (28 ounces) crushed tomatoes |
2 celery ribs, chopped |
1 medium green pepper, cut into 1-inch pieces |
1 medium onion, coarsely chopped |
2 garlic cloves, minced |
1 tablespoon sugar |
1/2 teaspoon salt |
1/2 teaspoon italian seasoning |
1/8 to 1/4 teaspoon cayenne pepper |
1 bay leaf |
1/2 cup uncooked orzo pasta or other small pasta |
1 pound cooked medium shrimp, peeled and deveined |
Directions:
1. In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Stir in the next 10 ingredients. Cover and cook on low for 7-8 hours or until chicken is no longer pink.
2. Discard bay leaf. Stir in pasta; cover and cook on high for 15 minutes or until pasta is tender. Stir in shrimp; cover and cook for 5 minutes longer or until heated through. Yield: 6-8 servings.
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