Chicken Jambalaya 12 oz. boneless skinless chicken breasts 1 1/2 C. green peppers, chopped 1 medium onion, chopped 2 stalks celery, sliced 4 cloves garlic, minced 1 14 oz. can whole tomatoes 1/3 C. tomato paste 1 can beef broth 1 Tbs. 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 C. cooked rice Directions 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.   Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page