Ingredients
1 pound boneless skinless chicken thighs, cut into 2x1-in. strips2 tablespoons canola oil1 can (28 ounces) crushed tomatoes2 celery ribs, chopped1 medium green pepper, cut into 1-inch pieces1 medium onion, coarsely chopped2 garlic cloves, minced1 tablespoon sugar1/2 teaspoon salt1/2 teaspoon Italian seasoning1/8 to 1/4 teaspoon cayenne pepper1 bay leaf1 cup uncooked orzo or other small pasta1 pound peeled and deveined cooked shrimp (31-40 per pound)
Preparation
In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Stir in tomatoes, celery, pepper, onion, garlic, sugar and seasonings. Cook, covered, on low 7-8 hours or until chicken is just tender.
Discard bay leaf. Stir in pasta; cook, covered, on high until pasta is tender, about 15 minutes. Stir in shrimp; cook, covered, until heated through, about 5 minutes longer.
