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Tender chicken and shrimp make a flavorful combination that's easy to prepare, yet elegant enough to serve at a dinner party. While I clean the house, it practically cooks itself. I serve it over hot cooked rice with crusty bread and a green salad. —Diana Knight Reno, Nevada
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Nutritional Facts 1 serving (1 cup) equals 606 calories, 34 g fat (13 g saturated fat), 330 mg cholesterol, 1,275 mg sodium, 7 g carbohydrate, 1 g fiber, 61 g protein.
Originally published as Herbed Chicken and Shrimp in Quick Cooking January/February 2000, p31
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 09, 2013 by kgburgess
I am giving this 5 stars with some changes that I made to the recipe based on the other reviews here. I used boneless skinless chicken breasts instead of the whole fryer, I cut up the chicken into bite sized pieces in the bottom of the crockpot and skipped the butter and pan-searing step. I replaced the tsp of salt and tsp of pepper with two tsp of McCormick's Nature's Seasons seasoning blend for extra flavor. I also added a 6-oz can of tomato paste to make the sauce thicker. I used some German Riesling for the white wine. I used a white onion instead of yellow. I also put in the pound of frozen salad shrimp (only $1/8-oz. bag at Dollar Tree) with the sauce and poured it over the top instead of adding it at the end. I cooked it on high for about 5.5 hours. Perfect! I made some Garlic & Olive Oil Pasta-Roni and served this chicken and sauce over top of the pasta, all sprinkled with a little shredded cheese on top. It tasted fabulous! So flavorful and delicious. I would definitely make it again with the same changes. Yum! My kids liked it, too. It made for a nice surf-and-turf type of pasta dish. I don't think it would be nearly as flavorful with chicken broth instead of wine. The wine gave the sauce a rich and special flavor.
Reviewed on Mar. 04, 2013 by shecooksalot
This was very tasty and very easy to make. Next time I think I will change out the fryer chicken to boneless breasts and thighs (personal preference) and will definately be serving it over rice to soak up all the sauce. I will also take the suggestion of adding some tomato paste to the tomato sauce to make it thicker.
Reviewed on Feb. 06, 2012 by graymyst
Everyone like this recipe but did not have seconds. It looks grat and is a good choice for when you have company over
Reviewed on Jan. 19, 2011 by cjones20
Although this sounds good I would not cook it because it is not very healthy. Look at the sodium and fat.
Reviewed on Oct. 17, 2010 by mybiz92
this was just ok,not much flavor at all, very watery sauce, didn't look like the picture at all. to much tomato sauce
Reviewed on Feb. 16, 2010 by stremm3@yahoo.com
Love this recipe, and it's so easy. I changed it a little bit by using 1 6 oz. can of tomato paste in addition to the tomato sauce. Also increased the chicken broth to 3/4 c. and added some dried oregano.
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