Instructions:

1. Rub salt and pepper over the chicken pieces.
2. In a skillet, brown chicken on all sides in butter. Transfer to an ungreased slow cooker.
3. In a bowl, combine onion, tomato sauce, wine or broth, garlic and basil.
4. Pour over chicken.
5. Cover and cook on low for 4-5 hours or until chicken juices run clear.
6. Add the shrimp and mix well.
7. Cover and cook on high for 20-30 minutes or until shrimp turns pink.

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