Crockpot Loaded Jambalaya

Description
Contributed by Catsrecipes Y-Group
 * Source: Southern Living 2007 Main Dish Marvels
 * Prep: 25 minutes | Cook: 5 hr, 15 min
 * Makes 4 – 6 servings

Ingredients

 * ¾ lb skinned and boneless chicken thighs, cut into 1-inch pieces
 * ¾ lb skinned and boneless chicken breasts, cut into 1-inch pieces
 * 1 tsp salt
 * ⅛ tsp black pepper
 * ⅛ tsp cayenne pepper
 * 2 tbsp vegetable oil
 * 1 large onion, chopped (about 2 cups)
 * 1 large green pepper, chopped
 * 2 celery ribs, chopped
 * 4 cloves garlic, minced
 * 1 (14½ oz) can diced tomatoes, undrained
 * ½ lb fully cooked ham, cut into ½-inch pieces
 * 1 (14 oz) can chicken broth
 * 2 (3½ oz) bags boil-in-bag rice
 * 1 lb unpeeled medium raw shrimp
 * ½ cup chopped green onions
 * 2 tbsp chopped fresh parsley
 * 1 tbsp hot sauce (like Frank's or Tabasco)

Directions

 * 1) Sprinkle chick with salt, black and red pepper.
 * 2) Heat oil in large skillet over high heat.
 * 3) Add chicken; cook 4 – 5 minutes stirring occasionally, until browned.
 * 4) Add large chopped onion and next 3 ingredients to skillet; saute 4 minutes until tender.
 * 5) Transfer to slow cooker.
 * 6) Add tomatoes, ham and broth to slow cooker.
 * 7) Cover and cook on low 5 hours.
 * 8) Meanwhile, cook rice according to package directions. Set aside.
 * 9) Peel shrimp, and devein.
 * 10) Stir shrimp, cooked rice and remaining ingredients into slow cooker.
 * 11) Cover and cook on high 15 minutes or until shrimp turn pink.