SHRIMP STEW SLOW COOKER RECIPES

SLOW COOKER CHICKEN GUMBO WITH SHRIMP RECIPE | ALLRECIPES

Slow Cooker Chicken Gumbo with Shrimp Recipe | Allrecipes image

This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.

Provided by Reynolds Kitchens(R)

Categories Reynolds®

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours 0 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 Reynolds® Slow Cooker Liner
2 (14.5 ounce) cans stewed tomatoes, undrained
1 pound skinless, boneless chicken thighs, cut up
1 (14.5 ounce) can reduced-sodium chicken broth
1 green sweet pepper, chopped
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon Cajun seasoning
3 cloves garlic, minced
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 pound fresh or frozen medium shrimp (thawed if frozen), peeled and deveined
4 cups hot cooked white or brown rice

Steps:

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
Cover and cook on low for 6 hours.
Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.

Nutrition Facts : Calories 281.8 calories, CarbohydrateContent 32.3 g, CholesterolContent 119.1 mg, FatContent 6.7 g, FiberContent 2.2 g, ProteinContent 22.4 g, SaturatedFatContent 1.9 g, SodiumContent 562.2 mg, SugarContent 5.1 g

SLOW COOKER CHICKEN STEW RECIPE: HOW TO MAKE IT

Slow Cooker Chicken Stew Recipe: How to Make It image

I like to sprinkle chicken stew with toasted almonds or cashews and serve with hot couscous. Flavored with cinnamon and a touch of sweetness from the apricots, this pretty dish will stand apart from the rest at potlucks, too! —Angela Buchanan, Longmont, Colorado

Provided by Taste of Home

Categories Dinner

Total Time 06 hours 15 minutes

Prep Time 15 minutes

Cook Time 06 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2-1/4 pounds bone-in chicken thighs, skin removed
1 large onion, chopped
2 medium carrots, sliced
3/4 cup unsweetened apple juice
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1 cup chopped dried apricots
Hot cooked couscous

Steps:

Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables., Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with couscous.

Nutrition Facts : Calories 279 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 497mg sodium, CarbohydrateContent 23g carbohydrate (16g sugars, FiberContent 3g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

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I like to sprinkle chicken stew with toasted almonds or cashews and serve with hot couscous. Flavored with cinnamon and a touch of sweetness from the apricots, this pretty dish will stand apart from the rest at potlucks, too! —Angela Buchanan, Longmont, Colorado
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