Crock Pot Chicken And Vegetables Recipes Recipe For Shrimp

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SLOW COOKER CHICKEN AND SHRIMP WITH FETTUCCINE



Slow Cooker Chicken and Shrimp With Fettuccine image

Our chicken and shrimp dish is slow-cooked to perfection in a simple tomato sauce. Serve it over hot cooked fettuccine, linguine, or spaghetti.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 5h15m

Yield 6

Number Of Ingredients 12

1 pound boneless chicken breasts
1 pound boneless chicken thighs
2 tablespoons of extra virgin olive oil
1 cup chopped onion
2 cloves garlic (minced)
1/4 cup parsley (minced)
1/2 cup white wine
1 (15 oz) can tomato sauce
1 teaspoon dried leaf basil
1 pound uncooked shrimp (peeled and deveined)
salt and freshly ground black pepper, to taste
1 pound pasta (fettuccine, linguine, or spaghetti)

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 AND VEGETABLES



Crock Pot Chicken and Vegetables image

This is a good one from menus4moms.com. My crock pot is faster cooking than most, so I don't need 8 hours.

Provided by Karen..

Categories     Stew

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups fresh baby carrots
4 medium white potatoes or 4 medium red potatoes, cut into quarters
1/2 onion, chopped
6 boneless skinless chicken breast halves
1/2 bell pepper, any color chopped
1 (10 1/2 ounce) can cream of mushroom soup, not diluted
1/4 cup water
2 teaspoons dried oregano
1/2 teaspoon garlic powder
salt and pepper, to taste
1/2 teaspoon paprika

Steps:

  • Place carrots, potatoes, onion, chicken and pepper in crock in order.
  • Mix soup, water, oregano, garlic, salt and pepper and pour over chicken; Top with paprika.
  • Cover and cook on low for 8 hours.

SARASOTA'S CROCK POT CHICKEN, SAUSAGE AND SHRIMP



Sarasota's Crock Pot Chicken, Sausage and Shrimp image

This is an easy put together dish which has lots of flavor. I am especially fond of it because of the wine and tomato base vs. soup based. A key to this dish is to pan sear the chicken first, the flavor is just so much better to me. The shrimp is added 30 minutes before serving which will give you time to make a side of polenta with added parmesan cheese, or you could use rice; and a small side salad. Great flavor with very little work.

Provided by SarasotaCook

Categories     Chicken

Time 6h20m

Yield 4-6 Individual Servings, 4-6 serving(s)

Number Of Ingredients 13

3 -4 lbs cut up chicken, skin removed (I used a pack of broiler or fryer pieces, I usually will cut the breasts into 2 pieces so they cook )
1 lb large shrimp, peeled
12 ounces eckridge smoked sausage, cut in 1 1/2 - 2-inch pieces on a angle
1 large onion, chopped
1 green pepper, chopped
1 (8 ounce) can tomato sauce (now I often use a garlic herb, basil oregano, or any combination you like, but even just plain sauce)
1 cup white wine (1/4 to deglaze the pan, 3/4 cup for the sauce)
1/4 cup butter (to saute the chicken)
1 tablespoon minced garlic
1 teaspoon dried Italian seasoning
1/4 red pepper flakes
salt
pepper

Steps:

  • Chicken -- Bring your chicken to room temp - just not right out of the refrigerator (you don't want the chicken ice cold). Rub the chicken pieces well with salt and pepper. Then, in a large saute pan, add the butter and bring to medium high heat and sear the chicken. Don't over crowd the pan, do it in two batches so you can a nice sear on both sides on the chicken.
  • Crock Pot -- Remove the chicken to a plate. But before you get rid of those good bits of the bottom of the pan, deglaze with 1/4 cup of the white wine, scrape all the bits up and pour the wine and bits and any leftover butter in the pan into the bottom of the crock pot. Then add the chicken to the crock pot along with the sausage, onions, and peppers.
  • Mix the seasoning, red pepper flakes, garlic, tomato sauce and the remaining wine together and pour over the top of the vegetables and chicken. Don't season with extra salt and pepper right away. You can taste to see if it needs anymore when you add the shrimp in later.
  • Cook -- 5-7 hours on low until the juices run clear. My larger pot takes about 6 hours as I like the chicken very tender. I have never cooked this on high so I can't give you an accurate time for this, and remember - different crock pot sizes as well as older vs newer models seem to really vary in cooking times. I would start with 6 hours and check, I would think that should accurately cook the chicken.
  • Shrimp -- The last 30 minutes before serving, stir in the shrimp. Don't just add them on top, stir them in a bit so they get down in all that good sauce.Also, now is the time to check for salt and pepper seasoning. Adjust the seasoning accordingly. Cook the shrimp them until they turn pink and just begin to curl. They will take between 20-30 minutes, again depending on the size of your crock pot.
  • Serve -- Whether you use polenta or rice, the sauce is great! Don't let that go to waste. ENJOY!

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