Crockpot Chicken Shrimp Jambalaya


  • 12 oz. boneless skinless chicken breasts
  • 1 1/2 cups green peppers, chopped
  • 1 medium onion, chopped
  • 2 stalks celery, sliced
  • Ad
  • 4 cloves garlic, minced
  • 1 14 oz. can whole tomatoes
  • 1/3 cup tomato paste
  • 1 can beef broth
  • 1 Tbsp. parsley
  • 1 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1 tsp. Tabasco sauce
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1 lb. shelled shrimp
  • 3 cups cooked rice


Cut chicken into 1 inch pieces. Put all ingredients (except shrimp and rice) in crockpot. Cover; cook on low for 8 hours. Add shrimp the last 20 minutes of cooking. Stir in rice before serving.

By Connie from Cotter, AR


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