Ingredients:

  • Non-stick cooking spray
  • 1 large onion, chopped
  • 8 oz baby carrots, chopped
  • 2 tablespoons minced garlic
  • 1 (14.5 oz) can Dei Fratelli Diced Tomatoes (Garlic & Basil)
  • 1 tablespoon fresh oregano, diced (or 1 teaspoon dried oregano)
  • 1 tablespoon fresh basil, diced (or 1 teaspoon dried basil)
  • Salt and pepper to taste
  • 3 boneless, skinless chicken breasts
  • 1 pound raw shrimp, shelled and deveined
  • 2 cups cooked rice
  • 8 oz Pico de Gallo

Instructions:

  1. Spray the inside of the slow cooker with non-stick cooking spray.
  2. Place the chopped onion, carrots, garlic, diced tomatoes (with garlic & basil), oregano, basil, salt, and pepper in the slow cooker.
  3. Lay the chicken breasts on top of the vegetable mixture.
  4. Cover and cook on low heat for 6-7 hours, or until the chicken is cooked through and easily shreds with a fork.
  5. Add the raw shrimp and cooked rice to the slow cooker.
  6. Turn the slow cooker to high heat and cook for 30 minutes, or until the shrimp is pink and cooked through. Shred the chicken.
  7. Serve hot, topped with Pico de Gallo.