Tropical Chicken and Shrimp Fusion
Savor the tantalizing flavors of the tropics with this crockpot chicken and shrimp recipe. Juicy chicken breasts slow-cooked with succulent frozen shrimp, vibrant bell peppers, and a hint of coconut milk create a tasty, comforting dish. Perfect for those busy days, this meal not only nourishes but brings a splash of sunshine to your dinner table.
ingredients
- 2 large chicken breasts, boneless and skinless
- 1 pound frozen shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 cup rice (for serving, optional)
steps
- 1.
Place the chicken breasts in the bottom of the crockpot.
- 2.
Add the frozen shrimp on top of the chicken.
- 3.
Scatter the sliced bell peppers over the shrimp.
- 4.
In a mixing bowl, combine coconut milk, soy sauce, garlic, ginger, salt, black pepper, and paprika.
- 5.
Pour the coconut milk mixture over the chicken and shrimp.
- 6.
Drizzle olive oil over all ingredients for added flavor.
- 7.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
- 8.
Once cooked, shred the chicken in the pot and stir to combine.
- 9.
Serve over rice if desired, and enjoy!
