1 tsp. salt
1 tsp. pepper
1 broiler chicken (2-3 lbs) cut up and skin removed
1/4 C. butter
1 large onion chopped
1 can (8 oz) tomato sauce
1/2 C. white wine or chicken broth
1 garlic clove, minced
1 tsp. dried basil
1 lb. uncooked, medium shrimp, peeled and deveined

Combine salt and pepper; rub over the chicken pieces. In a skillet, brown chicken on all sides in butter. Transfer to an ungreased slow cooker.

In a bowl, combine onion, tomato sauce, wine or broth, garlic and basil. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear.

Add the shrimp and mix well. Cover and cook on high for 20-30 minutes or until shrimp turns pink.

Serves 4