Slow Cooker Chicken And Shrimp With Fettuccine Recipes

SLOW COOKER CHICKEN AND SHRIMP ALFREDO RECIPE

Steps:

• 1. In slow cooker, combine onion, garlic, carrots, bell pepper, and chicken breasts. Pour Alfredo sauce over all. Pour milk into Alfredo sauce jar along with the thyme, salt, pepper, and basil;, close tightly, and shake vigorously to get all of the sauce. Pour this into the slow cooker and stir gently. 2. Cover and cook on low for 6-7 hours or until chicken is cooked and vegetables are tender. 3. Add shrimp to slow cooker. Stir, cover, and cook for 10-15 minutes or until shrimp are hot. Stir in Parmesan cheese and serve over hot cooked pasta.

CROCK POT HERBED CHICKEN AND SHRIMP

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 CAJUN CHICKEN AND SHRIMP

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.

SLOW-COOKER THAI CHICKEN AND SHRIMP

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. Add coconut milk. Stir in both envelopes of sauce mix, carrots and onion.
• Cover and cook on low heat setting 8 to 10 hours.
• About 30 minutes before serving, heat water to boiling in 2-quart saucepan over high heat. Remove from heat and stir in rice; cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving.
• Remove chicken from cooker; keep warm. Add shrimp and peas to cooker. Increase heat setting to high. Mix 1/4 cup sauce from cooker and the cornstarch in small bowl; stir into mixture in cooker. Cover and cook 5 to 10 minutes, stirring frequently, until shrimp are pink and firm and sauce has thickened slightly.
• Meanwhile, remove chicken from bones; coarsely chop chicken and return to cooker. Serve chicken mixture over rice. Garnish with peanuts and cilantro.