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Ingredients
- 1-1/2 lb skinless breast halves or thighs boneless chicken
- 2 cups thinly sliced celery
- 2 cups chopped onion
- 14 oz can no-salt-added diced tomatoes undrained
- 14 oz can reduced-sodium chicken broth
- 1/3 cup no-salt-added tomato paste
- 1-1/2 tsp salt-free Cajun seasoning
- 2 cloves garlic minced
- 1/2 tsp salt
- 1-1/2 cups uncooked instant brown rice
- 3/4 cup chopped sweet pepper green, red, and/or yellow
- 12 oz peeled and deveined cooked shrimp fresh or frozen
- 2 Tbsp snipped flat-leaf Italian parsley
Ingredients
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Instructions
- Cut chicken into 3/4-inch pieces. In a 4-quart slow cooker, combine chicken, celery, onion, undrained tomatoes, broth, tomato paste, Cajun seasoning, garlic, and salt. Cover and cook on low-heat setting for 4–1/2 to 5–1/2 hours or on high-heat setting for 2–1/4 to 2–3/4 hours. If using low-heat setting, turn to high-heat setting. Stir in uncooked rice and sweet pepper. Cover and cook about 30 minutes more or until most of the liquid is absorbed and rice is tender. Before serving, thaw shrimp, if frozen. Stir shrimp and parsley into chicken mixture.
Recipe Notes
By Jerry Majors, Pardeeville
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