Italian Shrimp 'n' Pasta

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.

• Ready In: 7 hrs 30 mins
• Serves: 6-8

Ingredients

• 1  lb boneless skinless chicken thighs, cut into 2-inch x 1-inch strips
• 2  tablespoons  vegetable oil
• 1 (28 ounce) can 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
• 1⁄8-1⁄4 teaspoon cayenne pepper
• 1  bay leaf
• 1⁄2 cup  uncooked orzo pasta or 1⁄2 cup  other small shell pasta
• 1  lb  cooked medium shrimp, peeled and deveined

Directions

1. In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Add the next 10 ingredients; mix well. Cover and cook on low for 7-8 hours or until chicken juices run clear. Discard bay leaf. Stir in the pasta; cover and cook on high for 15 minutes or until pasta is tender. Stir in shrimp; cover and cook for 5 minutes or until the shrimp are heated through.