Saturday, March 24, 2012

Herbed Chicken & Shrimp (Crock-pot)


1 1/2 lbs boneless, skinless chicken thighs

1 tsp salt

1 tsp pepper

1 large onion, chopped

1 (15 oz) can tomato sauce

1/2 cup white wine

1 clove garlic, minced

1 tsp dried basil

1 lb uncooked medium shrimp, peeled and deveined

* Prepare the crock by spraying lightly with non-stick cooking spray. Lay the boneless, skinless chicken thighs on the bottom on the crock and season with salt and pepper.

* Next, top the chicken breast with chopped onion, tomato sauce, white wine, garlic, and basil.

* Cook on low 4 1/2 - 5 1/2 hours. During the last 45 minutes, add the peeled and deveined shrimp. Stir well.

* Serve over rice or pasta.

Hint: This is a great dinner to start later in the day. The cook time is shorter, and the prep is next to nothing. If you buy frozen chopped onion - as I do on occasion - prep will be even less. We topped ours with grated Parmesan cheese....delightful!

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