Slow Cooker Jambalaya

Name: Slow Cooker Jambalaya
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 4 serving(s)
Ingredients: 4 large boneless skinless chicken breasts; 1 bunch celery, chopped; 1 medium onion, chopped; 2 green peppers, chopped; 1 (14 ounce) can chicken broth; 1 (14 ounce) can diced tomatoes; 2 teaspoons minced garlic; 2 teaspoons paprika; 1/2-1 teaspoon cayenne pepper; 1/2-1 teaspoon Tabasco sauce or 1/2-1 teaspoon hot sauce; 2 teaspoons basil; 1 teaspoon parsley; 1/2 lb shrimp, peeled, de-veined with the tails off

Submitted by John Wesley Harms

"Slow Cooker Jambalaya"

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Ready In:: 8hrs 30mins
Ingredients:: 13
Serves:: 4

ingredients

4 large boneless skinless chicken breasts
1 bunch celery, chopped
1 medium onion, chopped
2 green peppers, chopped
1 (14 ounce) can chicken broth
1 (14 ounce) can diced tomatoes
2 teaspoons minced garlic
2 teaspoons paprika
¹⁄₂ - 1 teaspoon cayenne pepper
¹⁄₂ - 1 teaspoon Tabasco sauce or 1/2-1 teaspoon hot sauce
2 teaspoons basil
1 teaspoon parsley
¹⁄₂ lb shrimp, peeled, de-veined with the tails off

directions

Spray slow cooker with non-stick cooking spray.
Place chicken in slow cooker.
Put the rest of the ingredients over chicken.
Cook on low for 7-8 hours.
Remove chicken 1/2 hour before serving and shred.
Put in shrimp (optional) 15-30 minutes before serving (they are done when they are pink).
Serve over rice.
For freezing - place all ingredients except shrimp into freezer zip bag and freeze. Thaw overnight in the refrigerator and cook for 8 hours on low.