Crockpot Chicken and Shrimp

Bowl of Shrimps and Chicken
Steve Outram/Photographer's Choice RF/Getty Images
  • 7 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 7 hrs
  • Yield: 4 servings

This elegant recipe for Crockpot Chicken and Shrimp is fancy enough for company. The combination of chicken with tender shrimp, artichoke hearts, and lots of onion and garlic is full of flavor, texture, and color.

This is a one dish meal. All you need to serve with it is a simple green salad, or a fruit salad made with seasonal fruits, along with some garlic bread or breadsticks. Add a glass of white wine and you are set.

What You'll Need

  • ; seasoned diced1 pound chicken thighs (boneless, skinless)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 can tomatoes (14 ounce; seasoned diced)
  • 3 tablespoons tomato paste
  • 1 cup chicken broth
  • 1 teaspoon thyme leaves (dried)
  • 1/2 teaspoon basil leaves (dried)
  • 3 tablespoons lemon juice
  • 1 package shrimp (frozen cooked, thawed; 8 ounce) 
  • 1 can artichoke hearts (12 ounce; drained and chopped)
  • 1 tablespoon cornstarch
  • 2/3 cup feta cheese ​(crumbled​)

How to Make It

Cut the chicken into large chunks and sprinkle with salt and pepper to taste.

Place the onion and garlic in the bottom of a 3-1/2 to 4 quart slow cooker and top with the chicken.

Combine the diced tomatoes with their liquid, the tomato paste, chicken broth, thyme, basil, and lemon juice in a medium bowl and mix well. Pour over the chicken.

Cover the crockpot and cook on low for 6 to 8 hours or until the chicken is tender and thoroughly cooked to 165°F as tested with a food thermometer.

Stir in the thawed and drained shrimp, thawed, and drained and chopped artichoke hearts mixed with the cornstarch. Cover and cook for 15 to 20 minutes longer until the mixture is thoroughly heated and the sauce is slightly thickened. Serve over hot cooked pasta or couscous and sprinkle with the feta cheese.