A chicken and shrimp recipe to serve with rice or noodles.
- 2 pounds chicken, boneless thighs and breasts, skin removed, cut in chunks
- non-stick cooking spray or a teaspoon or 2 of vegetable oil
- 3/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup parsley, minced
- 1/2 cup white wine
- 12 ounces tomato sauce (1 1/2 cups)
- 1 tsp. dried leaf basil
- 1 pound uncooked shrimp, peeled and deveined
Coat frying pan with non-stick cooking spray or a little vegetable oil and lightly brown the chicken. Remove chicken to slow cooker, and sauté the onion, garlic, and parsley in frying pan for 1 minute. Remove frying pan from heat and stir in remaining ingredients except shrimp. Pour mixture over chicken in slow cooker. Cover and cook on low setting 4 to 5 hours. Stir in shrimp, cover, and cook 1 1/2 hours longer on low setting, or 30 to 45 minutes on High setting. Serve with rice, noodles, or cous cous and garnish with parsley.