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Herbed Chicken and Shrimp

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
  • Total Time
    Prep: 15 min. Cook: 4-1/4 hours
  • Makes
    4 servings


  • 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


  • 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.
  • 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.
  • Stir in the shrimp. Cover and cook on high for 15-30 minutes or until shrimp turn pink.

Test Kitchen tips
  • Serve over cooked egg noodles.
  • Nutrition Facts
    1 cup: 606 calories, 34g fat (13g saturated fat), 330mg cholesterol, 1275mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 61g protein.

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    Click stars to rate
    Average Rating:
    • kgburgess
      May 9, 2013

      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.

    • shecooksalot
      Mar 4, 2013

      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.

    • graymyst
      Feb 6, 2012

      Everyone like this recipe but did not have seconds. It looks grat and is a good choice for when you have company over

    • cjones20
      Jan 19, 2011

      Although this sounds good I would not cook it because it is not very healthy. Look at the sodium and fat.

    • mybiz92
      Oct 17, 2010

      this was just ok,not much flavor at all, very watery sauce, didn't look like the picture at all. to much tomato sauce

    • stremm3
      Feb 16, 2010

      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.