Jane Whittaker


This is one of my go to's.
This is done in the slow cooker and comes from my favorite slow cooker cookbook Mable Hoffman's Crockery Cookery.
I have tweaked it a little to make it a little more spicier and also added some chicken broth to make it a little soupier.

Featured Pinch Tips Video

★★★★★ 1 vote
5 Hr
Slow Cooker Crock Pot


1 1/2 lb
boneless skinless chicken breasts, or if you like mixed pieces are fine too.
1 large
onion, diced
1 large
green bell pepper, diced
1 large
carrot, peeled and diced
cloves garlic, minced
1 tsp
dried oregano
1 tsp
dried sweet basil
1/2 tsp
1 tsp
black pepper
1 tsp
red pepper flakes, more if you want it hotter.
1 tsp
chili powder
1 can(s)
14 ounce can diced tomatoes
32 oz
chicken broth
1 lb
shrimp, peeled and deveined
2 c
cooked rice


1Cut the chicken into bite sized pieces, or if you are using chicken on the bone, just put it right in the slow cooker.
2Add everything else except the shrimp and rice.
3Set the slow cooker for 5 hours.
4Turn comtrol to high and add shrimp and rice.
5Cover and cook another 30 minutes or untli the shrimp are pink.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tags: Quick & Easy, Healthy