SLOW COOKER CHICKEN AND SHRIMP WITH FETTUCCINE
Steps:
- Pat the chicken thighs and chicken breasts dry with paper towels. Cut the chicken into chunks.
- Heat the olive oil in a large skillet or saute pan over medium heat. Add the chicken chunks and cook until lightly browned, stirring constantly. Remove the chicken to the slow cooker.
- Add a little more oil to the pan and saute the onion, garlic, and parsley for about 1 minute. Remove the pan from the heat and stir in the wine, tomato sauce, and dried basil. Pour the mixture over the chicken in the slow cooker.
- Cover and cook on LOW for 4 to 5 hours.
- Add the peeled and deveined shrimp to the pot. Cover and cook on LOW for about 1 hour longer.
- Season with salt and freshly ground black pepper, to taste.
- Just before the dish is done, cook the pasta in boiling salted water as directed on the package.
Nutrition Facts : Calories 835 kcal, Carbohydrate 72 g, Cholesterol 278 mg, Fiber 5 g, Protein 70 g, SaturatedFat 7 g, Sodium 590 mg, Fat 27 g, ServingSize 6 servings, UnsaturatedFat 17 g
CROCK POT CHICKEN & GRAVY
My super easy crock pot chicken & gravy is the perfect dinner of creamy, tender shredded chicken in tasty chicken gravy! Juicy chicken is cooked down with luscious cream of chicken and flavorful chicken gravy to make a rich, comforting 3-ingredient meal the whole family can enjoy!
Provided by Angela
Categories Chicken Dishes Dinner Recipes Slow Cooker Crockpot Recipes
Time 4h5m
Number Of Ingredients 4
Steps:
- Remove chicken from packaging, rinse and pat dry then place into your crockpot.
- Add the cream of chicken soup, water, and the gravy packets. Give everything a good stir until well combined.
- Return cover and cook on the high setting for 4 hours.
- After 4 hours, use an instant-read temperature probe and check that the chicken is at least 165°F (74°C), then remove the chicken pieces. Use 2 forks to shred the chicken into pieces, or chop the chicken if desired.
- Serve over rice or mashed potatoes. Spoon gravy on top. Enjoy!
Nutrition Facts : Calories 246 kcal, Carbohydrate 6 g, Protein 17 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 67 mg, Sodium 606 mg, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
SLOW-COOKER SHREDDED CHICKEN
This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield about 6 cups shredded chicken
Number Of Ingredients 8
Steps:
- Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
- Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
- Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
- Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
- Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
CROCK POT CAJUN CHICKEN AND SHRIMP
Make and share this Crock Pot Cajun Chicken and Shrimp recipe from Food.com.
Provided by Miss Diggy
Categories Chicken Thigh & Leg
Time 10h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put all into crock pot except for last 4 ingredients with thighs at bottom.
- Cook on low 8-10 hours or high 4-5 hours.
- In last hour of cooking add shrimp, hot sauce, and lemon juice.
- Serve over rice.
Nutrition Facts : Calories 369.4, Fat 7.1, SaturatedFat 1.7, Cholesterol 220.8, Sodium 1127.7, Carbohydrate 31.3, Fiber 2.3, Sugar 8.1, Protein 42.9
CROCK POT HERBED CHICKEN AND SHRIMP
Make and share this Crock Pot Herbed Chicken and Shrimp recipe from Food.com.
Provided by bmcnichol
Categories Chicken Breast
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine salt and pepper and rub over the chicken pieces.
- In a skillet, brown chicken on all sides in butter.
- Transfer chicken to crock pot.
- In a bowl combine the onion, tomato sauce, wine or broth, garlic and basil and pour over chicken.
- Cover and cook on low for 4-5 hours or until juices run clear.
- Stir in the shrimp.
- Cover and cook on high for 20-30 minutes or until shrimp turn pink.
CROCK POT PULLED CHICKEN
Make and share this Crock Pot Pulled Chicken recipe from Food.com.
Provided by TwistyJersey
Categories One Dish Meal
Time 7h10m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Layer chicken on bottom of Crock Pot.
- Combine all other ingredients in a bowl and pour over chicken.
- Cover tightly and cook on low* for 4-5 hours.
- Shred chicken with fork.
- Cook for approximately 1-2 more hours or until done through.
- Serve on hamburger buns.
- (*In my experience, Crock Pot "Low" temperatures vary greatly. As such, the first time you make this you may want to be at home so you can check your Crock Pot from time to time.).
Nutrition Facts : Calories 270.7, Fat 3.7, SaturatedFat 0.8, Cholesterol 75.5, Sodium 969.9, Carbohydrate 31.7, Fiber 1.9, Sugar 23.7, Protein 27.1
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