Slow Cooker Chicken and Shrimp With Fettuccine

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/24/19
Shrimp and fettuccine

Jeff Oshiro / photodisc / Getty Images
Prep: 15 mins
Cook: 5 hrs
Total: 5 hrs 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
835 Calories
27g Fat
72g Carbs
70g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 835
% Daily Value*
Total Fat 27g 35%
Saturated Fat 7g 34%
Cholesterol 278mg 93%
Sodium 590mg 26%
Total Carbohydrate 72g 26%
Dietary Fiber 5g 17%
Protein 70g
Calcium 170mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this easy slow cooker chicken and shrimp with cooked fettuccine, linguine, or spaghetti. Boneless chicken thighs and chicken breasts are cooked in a simple tomato sauce and then the shrimp is added just before the dish is done. Feel free to use all chicken thighs or chicken breasts in the recipe if you prefer.

Chicken and shrimp go surprisingly well together. Another possibility is 20-minute garlic chicken and shrimp. Or try our skillet chicken and shrimp with red sauce.

Add garlic bread and a simple tossed salad for a satisfying meal.

Ingredients

  • 1 pound boneless chicken breasts
  • 1 pound boneless chicken thighs
  • 2 tablespoons of extra virgin olive oil
  • 1 cup chopped onion
  • 2 cloves garlic (minced)
  • 1/4 cup parsley (minced)
  • 1/2 cup white wine
  • 1 (15 oz) can tomato sauce
  • 1 teaspoon dried leaf basil
  • 1 pound uncooked shrimp (peeled and deveined)
  • salt and freshly ground black pepper, to taste
  • 1 pound pasta (fettuccine, linguine, or spaghetti)

Steps to Make It

  1. Pat the chicken thighs and chicken breasts dry with paper towels. Cut the chicken into chunks. 

  2. Heat the olive oil in a large skillet or saute pan over medium heat. Add the chicken chunks and cook until lightly browned, stirring constantly. Remove the chicken to the slow cooker.

  3. Add a little more oil to the pan and saute the onion, garlic, and parsley for about 1 minute. Remove the pan from the heat and stir in the wine, tomato sauce, and dried basil. Pour the mixture over the chicken in the slow cooker.

  4. Cover and cook on LOW for 4 to 5 hours.

  5. Add the peeled and deveined shrimp to the pot. Cover and cook on LOW for about 1 hour longer.

  6. Season with salt and freshly ground black pepper, to taste.

  7. Just before the dish is done, cook the pasta in boiling salted water as directed on the package.

Recipe Variations

  • Add a 14.5-ounce can of diced tomatoes for a chunkier sauce.