Crock Pot Jambalaya

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

Directions:

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.

                                      

Shared by Debbie McLean Warner