Prep 20 mins
Cook 6 hrs
This is an easy put together dish which has lots of flavor. I am especially fond of it because of the wine and tomato base vs. soup based. A key to this dish is to pan sear the chicken first, the flavor is just so much better to me. The shrimp is added 30 minutes before serving which will give you time to make a side of polenta with added parmesan cheese, or you could use rice; and a small side salad. Great flavor with very little work.
- 1360.77-1814.36 g cut up chicken, skin removed (I used a pack of broiler or fryer pieces, I usually will cut the breasts into 2 pieces so they cook )
- 453.59 g large shrimp, peeled
- 340.19 g eckridge smoked sausage, cut in 1 1/2 - 2-inch pieces on a angle
- 1 large onion, chopped
- 1 green pepper, chopped
- 226.79 g can tomato sauce (now I often use a garlic herb, basil oregano, or any combination you like, but even just plain sauce)
- 236.59 ml white wine (1/4 to deglaze the pan, 3/4 cup for the sauce)
- 59.14 ml butter (to saute the chicken)
- 14.79 ml minced garlic
- 4.92 ml dried Italian seasoning
- 0 red pepper flakes
- Chicken -- Bring your chicken to room temp - just not right out of the refrigerator (you don't want the chicken ice cold). Rub the chicken pieces well with salt and pepper. Then, in a large saute pan, add the butter and bring to medium high heat and sear the chicken. Don't over crowd the pan, do it in two batches so you can a nice sear on both sides on the chicken.
- Crock Pot -- Remove the chicken to a plate. But before you get rid of those good bits of the bottom of the pan, deglaze with 1/4 cup of the white wine, scrape all the bits up and pour the wine and bits and any leftover butter in the pan into the bottom of the crock pot. Then add the chicken to the crock pot along with the sausage, onions, and peppers.
- Mix the seasoning, red pepper flakes, garlic, tomato sauce and the remaining wine together and pour over the top of the vegetables and chicken. Don't season with extra salt and pepper right away. You can taste to see if it needs anymore when you add the shrimp in later.
- Cook -- 5-7 hours on low until the juices run clear. My larger pot takes about 6 hours as I like the chicken very tender. I have never cooked this on high so I can't give you an accurate time for this, and remember - different crock pot sizes as well as older vs newer models seem to really vary in cooking times. I would start with 6 hours and check, I would think that should accurately cook the chicken.
- Shrimp -- The last 30 minutes before serving, stir in the shrimp. Don't just add them on top, stir them in a bit so they get down in all that good sauce.Also, now is the time to check for salt and pepper seasoning. Adjust the seasoning accordingly. Cook the shrimp them until they turn pink and just begin to curl. They will take between 20-30 minutes, again depending on the size of your crock pot.
- Serve -- Whether you use polenta or rice, the sauce is great! Don't let that go to waste. ENJOY!
This recipe just leaves a lot to be desired. First is its consistency I had to create a roux to thicken it up at the last hour. Prior to this it had a body similar to that of soup. The "sauce" that is created does not compliment the chicken, shrimp, or sausage. I had to touch this up with a bayou cajun seasoning I have in the cupboard. Finally, I added a can of corn and black beans. Serve over rice. Delicious.
This was a super easy meal to put together in the crock. Turned out absolutely delicious. I had used boneless and skinless thighs and it turned out so juicy and fall apart. I had added some basil and oregano with the Italian seasonings. I put on low before going to work and when I got home I added the shrimp which gave me time to have my glass of wine and relax a bit. Served it over a bed of white rice. Yummy stuff Sarasota...Thanks for sharing ...We loved it.