Slow Cooker Chicken and Shrimp with Feta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup chopped onion (large)3 cloves garlic, minced4 chicken breasts1 x 28 oz. can crushed tomatoes1/2 cup red wine or chicken broth4 tbsp. lemon juice2 bay leaves1 tsp. salt1/2 tsp. crushed red pepper8 oz. frozen, peeled, cooked shrimp, thawed and drained1 x 14 oz. can quartered artichoke hearts1/2 cup crumbled feta cheeseHot cooked whole wheat pasta or brown rice
Chop onion and garlic, add to slow cooker
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.
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.
Nutritional Info 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
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