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 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.
SLOW-COOKER COUNTRY CAPTAIN CHICKEN
Legend has it that the recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it's traditional to serve this over rice, it's also delicious with noodles or mashed potatoes. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.
Nutrition Facts : Calories 298 calories, Fat 13g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 159mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic exchanges
SARASOTA'S CROCK POT CHICKEN, SAUSAGE AND SHRIMP
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
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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