Ingredients
1 lb shrimp, peeled and deveined
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, minced
1 large onion, finely chopped
1 red bell pepper, chopped
1 cup chicken broth
1/2 cup white wine
1/4 cup lemon juice
1/4 cup unsalted butter, melted
1/4 cup olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Directions
1. In the slow cooker, combine the chicken broth, white wine, lemon juice, melted butter, olive oil, minced garlic, chopped onion, red bell pepper, oregano, basil, red pepper flakes, salt, and pepper.
2. Add the chicken pieces to the slow cooker, ensuring they are submerged in the liquid.
3. Cover and cook on low for 4 hours or until the chicken is cooked through and tender.
4. After 4 hours, stir in the shrimp, making sure they are evenly distributed in the slow cooker.
5. Cover and cook for an additional 30-45 minutes, or until the shrimp are pink and opaque.
6. Once cooked, stir in the fresh parsley.
7. Adjust the seasoning if necessary, then serve hot over pasta, rice, or your preferred side.
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Variations & Tips
For a creamier version, stir in 1/2 cup of heavy cream or half-and-half before adding the shrimp, allowing it to warm through before completing the cooking. To add more vegetables, consider incorporating mushrooms, cherry tomatoes, or spinach at different stages of cooking. If you prefer a bit more heat, increase the red pepper flakes or add a dash of hot sauce.
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