Jambalaya For The Crock Pot - cooking recipe

Ingredients

12 ounces boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onion, chopped
2 celery ribs, sliced
4 garlic cloves, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 (10 1/2 ounce) can beef broth
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb shrimp, shelled
3 cups cooked rice

Preparation

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