Herbed Chicken and Shrimp Recipe
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
- 1/4 cup butter
- 1 large onion, chopped
- 1 can (8 ounces) tomato sauce
- 1/2 cup white wine or chicken broth
- 1 garlic clove, minced
- 1 teaspoon dried basil
- 1 pound uncooked medium shrimp, peeled and deveined
- 1. Combine salt and pepper; rub over the chicken pieces. In a large skillet, brown chicken on all sides in butter. Transfer to an ungreased 5-qt. slow cooker.
- 2. In a large bowl, combine the onion, tomato sauce, wine, garlic and basil; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
- 3. Stir in the shrimp. Cover and cook on high for 15-30 minutes or until shrimp turn pink. Yield: 4 servings.
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.
Reviews for Herbed Chicken and Shrimp
"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."
"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."
"Everyone like this recipe but did not have seconds. It looks grat and is a good choice for when you have company over"
"Although this sounds good I would not cook it because it is not very healthy. Look at the sodium and fat."
"this was just ok,not much flavor at all, very watery sauce, didn't look like the picture at all. to much tomato sauce"
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.