Italian Shrimp 'n' Pasta .... slow cooker

Prep: 10 minutes    Cook: 7 hours    Makes 6 servings

1            pound boneless skinless chicken thighs , cut into  2-inch x 1-inch strips
2            tablespoons vegetable oil
1            can (28 ounces) crushed tomatoes
2            celery ribs , chopped
1            medium green pepper  , cut into 2-inch pieces
1            medium onion , coarsely chopped
2            garlic cloves , minced
1            tablespoon sugar
1/2         teaspoon salt
1/2         teaspoon Italian  seasoning
1/4         teaspoon cayenne  pepper
1            bay leaf
1/2         cup uncooked oroz pasta  or other small pasta
1            pound cooked medium shrimp , peeled and deveined

1 .     In a large skillet  , brown chicken  in oil ; transfer  to a 3-quart  slow cooker . Add the tomatoes , celery , green pepper  , onion , garlic , sugar and seasoning  ; mix well . Cover  and cook on low  for 7 to 8 hoiurs  or until chicken juices  run clear . Discard bay leaf .
2 .     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 shrimop are heated through .

This dish is always a hit  ! The shrimp , orzo , tomatoes  and cayenne  pepper reminds me  of a Creole favorite  , but the Italian  seasoning add a different twist . The strips of chicken  thighs  stay nice  and moist  during the slow cooking .