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Crockpot Chicken and Shrimp

User Rating 4.5 Star Rating (4 Reviews)


Bowl of Shrimps and Chicken
Steve Outram/Photographer's Choice RF/Getty Images
This elegant recipe for Crockpot Chicken and Shrimp is fancy enough for company.

Prep Time: 20 minutes

Cook Time: 7 hours

Total Time: 7 hours, 20 minutes

Yield: 4 servings


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


Cut chicken into large chunks and sprinkle with salt and pepper to taste. Place onion and garlic in bottom of 3-4 quart slow cooker and top with 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 chicken. Cover crockpot and cook on low for 6-8 hours until chicken is tender and thoroughly cooked.

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

Reviews for this section have been closed.

 5 out of 5
, Guest

Easy, inexpensive and lots of flavor. I added extra white, red and black pepper to kick it up quite a bit. Husband asked that it be added to the rotation.

10 out of 10 people found this helpful.

See all 4 reviews

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