I was at the library yesterday, perusing the cookbooks. Saw one I've checked out before, "New Flavors From Your Crockery Cooker" by Better Homes and Gardens, and remembered that it had a ton of great recipes in it. So, I checked it out again, but this time I'm focusing on MSPI-friendly recipes.
The following recipe is one I made a few years ago when I had the book before. It's excellent and would work really well for company. Just serve the feta cheese on the side for those who can eat it.
Chicken & Shrimp with Orzo
12 oz. skinless, boneless chicken thighs
1 large onion, chopped
3 cloves garlic, minced
1 14-1/2 oz. can diced tomatoes with basil, garlic and oregano, or diced tomatoes with onion and garlic
2 tbsp. tomato paste
1/2 cup port wine or MSPI-friendly chicken broth
2 tbsp. lemon juice
2 bay leaves
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 8-oz. pkg. frozen, peeled, cooked shrimp, thawed and drained
1 9-oz. pkg. frozen artichoke hearts, thawed and coarsely chopped
2 cups hot cooked orzo
1/2 cup crumbled feta cheese (for non-MSPI eaters!)
Rinse chicken; pat dry. Cut chicken thighs into quarters. In a 4- or 5-quart crockery cooker place the onion and garlic. Top with the chicken pieces. In a bowl combine the undrained tomatoes, tomato paste, wine or broth, lemon juice, bay leaves, salt and crushed red pepper. Pour over all.
Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
If using low-heat setting, turn to high-heat setting. Remove bay leaves. Stir in shrimp and artichoke hearts. Cover; cook for 5 minutes more. Serve chicken and shrimp mixture over hot cooked orzo. Sprinkle with feta cheese.