- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 242.7
- Total Fat: 4.1 g
- Cholesterol: 132.0 mg
- Sodium: 752.8 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.5 g
- Protein: 37.2 g
Slow Cooker Chicken and Shrimp with FetaSubmitted by: UMICH95
1 cup chopped onion (large)
3 cloves garlic, minced
4 chicken breasts
1 x 28 oz. can crushed tomatoes
1/2 cup red wine or chicken broth
4 tbsp. lemon juice
2 bay leaves
1 tsp. salt
1/2 tsp. crushed red pepper
8 oz. frozen, peeled, cooked shrimp, thawed and drained
1 x 14 oz. can quartered artichoke hearts
1/2 cup crumbled feta cheese
Hot cooked whole wheat pasta or brown rice
Add chicken to top of onion and garlic.
Mix undrained tomatoes, wine, lemon juice, bay leaves, salt and red pepper in bowl. Pour over all.
Cover and cook on low-heat for 6 to 7 hours or on high-heat for 3-3.5 hours.
If using low-heat settings, turn to high-heat setting. Discard bay leaves. Stir shrimp and artichoke hearts into chicken mixture in cooker. Cover; cook for 5 minutes more.
Spoon chicken and shrimp mixture into bowls. Sprinkle with feta cheese. If desired, serve with hot pasta.
Number of Servings: 8
Recipe submitted by SparkPeople user UMICH95.