Crockpot Loaded Jambalaya

CROCKPOT LOADED JAMBALAYA Southern Living 2007 Main Dish Marvels Prep: 25 min Cook: 5 hr, 15 min 3/4 lb. skinned and boneless chicken thighs, cut into 1-inch pieces 3/4 lb. skinned and boneless chicken breasts, cut into 1-inch pieces 1 tsp. salt 1/8 tsp. black pepper 1/8 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 (14.5-oz) can diced tomatoes, undrained 1/2 lb. fully cooked ham, cut into 1/2-inch pieces 1 (14-oz) can chicken broth 2 (3.5-oz) bags boil-in-bag rice 1 lb. unpeeled medium raw shrimp 1/2 cup chopped green onions 2 Tbsp. chopped fresh parsley 1 Tbsp. hot sauce (like Frank's or Tabasco) 1. Sprinkle chick with salt, black & red pepper. 2. Heat oil in large skillet over high heat. Add chicken; cook 4-5 minutes stirring occasionally, until browned. 3. Add large chopped onion and next 3 ingredients to skillet; saute 4 minutes until tender. Transfer to slow cooker. Add tomatoes, ham and broth to slow cooker. 4. Cover and cook on LOW 5 hours. Meanwhile, cook rice according to package directions. Set aside. 5. Peel shrimp, and devein. Stir shrimp, cooked rice and remaining ingredients into slow cooker. Cover and cook on HIGH 15 minutes or until shrimp turn pink. Makes 4-6 servings.

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