Average Rating: 3.625TOTAL TIME: Prep: 20 min. Cook: 7-1/2 hours
YIELD: 6 servings.Ingredients
- 1 pound boneless skinless chicken thighs, cut into 2x1-in. 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 cup uncooked orzo or other small pasta
- 1 pound cooked medium shrimp, peeled and deveined
Instructions
- 1. In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Stir in tomatoes, water, celery, pepper, onion, garlic, sugar and seasonings. Cook, covered, on low 7-8 hours or until chicken is just tender.
- 2. 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.
Nutrition Facts
1-1/2 cups: 418 calories, 12g fat (2g saturated fat), 165mg cholesterol, 611mg sodium, 40g carbohydrate (10g sugars, 4g fiber), 36g protein.
Diabetic Exchanges: 5 lean meat, 2-1/2 starch, 1 fat.
