Chicken and Shrimp

1 pound boneless, skinless chicken thighs
2 chopped onions
3 cloves garlic, minced
1 14 ounce can diced tomatoes with seasonings
2 tablespoons tomato paste
1/2 cup chicken broth
2 tablespoons lemon juice
1/4 teaspoon crushed red pepper
1 8 ounce package frozen cooked shrimp, thawed and drained
1 9 ounce package frozen artichoke hearts, thawed and chopped
2 cups hot cooked pasta or couscous
1/2 cup feta cheese

Cut chicken into large chunks. Place onion and garlic in bottom of 3 to 4 quart slow cooker and top with chicken. Combine the diced tomatoes with their liquid, the tomato paste, chicken broth, lemon juice and red pepper in a medium bowl and mix well. Pour over chicken. Cover crockpot and cook on low for 6 to 8 hours until chicken is tender and thoroughly cooked. Stir in thawed and drained shrimp and thawed, drained and chopped artichoke hearts. Cover and cook for 5 to 10 minutes longer until thoroughly heated. Serve over hot cooked pasta or couscous and sprinkle with feta cheese. 4 servings.