Here’s a Slow Cooker Shrimp and Chicken Pilaf that you might want to whip up for company! It’s a special, flavourful dish that cooks for a few hours, so you can have most of the work done ahead of time. Add a fresh green salad, and you’ll have a simple but impressive dinner!
A pilaf is a dish in which rice is cooked in a seasoned broth. In this case, onions, garlic, and warm spices blend with raisins to achieve a delightful, aromatic flavour. It would be awesome to make this with the beautiful, fresh shrimp from the Gulf of Mexico that we get at Joe Patti’s in Pensacola, Florida. However, I had to settle for small (shrimpy?!) frozen shrimp this time. You’ll save time by buying peeled and deveined shrimp. However, if you find yourself with shrimp that need to be peeled and cleaned, there’s a great little tutorial video on how to do the job here.
Since this is a slow-cooker dish, you can prepare it ahead. Sometimes, with slow cooker recipes, I’m tempted to omit the brown-on-the-stovetop step. If I can just throw everything into the pot and turn it on, it’s so much easier! I wouldn’t skip the browning step with this one, though. It’s important to blend the flavours, and everything should be hot when you put it into the slow cooker. You could, however, do quite a bit the night before. If you chop your onion, cut up the chicken, combine the garlic, raisins, and spices, and measure out the rice and broth, it will not take long to cook it up on the stove in the morning and then toss it all into the slow cooker.
If you’ve also got some washed lettuce on hand and chopped up some vegetables for a salad, you’ll have an elegant dinner ready to go at the end of the day. This Balsamic Vinaigrette is a great dressing!