Ingredients
Boneless skinless chicken thighs (1pound), frozen cooked shrimps, thawed (8 ounce package), crushed red flakes (1/4tsp), lemon juice (3tbsp), dried basil leaves (1/2tsp0, dried thyme leaves (1tsp), chicken broth (1c), tomato paste (3tbsp), seasoned diced tomatoes (14 ounce can), minced garlic (4cloves), chopped onions (2), crushed red pepper flakes (1/4tsp), pepper (1/8tsp), salt (1/2tsp), crumbled feta cheese 92/3c0, cornstarch (1tbsp), drained and chopped artichoke hearts (12 ounce can).

Method of preparation:-
Take chicken thighs, cut them into large chunks and then sprinkle salt and pepper over chicken pieces according to taste. Take a slow cooker of 3 to4 quarters, place garlic and onion in it and top it with chicken. Take a large bowl, mix thyme, chicken broth, tomato paste, diced tomatoes with their liquid, lemon juice and oregano in it. Mix it well and then pour this mixture over the chicken. Cover the Crockpot and cook it for 6 to 8 hours until the chicken gets soft and cooked. Now mix thawed and drained shrimp in it. Add artichoke hearts with cornstarch in it. Cover the pot and cook it for about 15 to 20 minutes until it gets thickened. Now it is ready. Serve it with couscous or cooked pasta and dust the feta cheese over it.

Number of servings – 4