Slow Cooker Chicken and Shrimp Jambalaya

Name: Slow Cooker Chicken and Shrimp Jambalaya
Prep time: 20 min
Cook time: 5 h
Yield: 8
Ingredients: 1 lb. boneless skinless chicken thighs; 1 cup (2 stalks) sliced celery; 2 large onions, diced; 1 cup diced red bell pepper; 1 (14.5 ounce) can diced tomatoes, undrained; 1/2 cup chicken broth; 3 ounces (about 1/3 cup) tomato paste; 2 teaspoons Cajun or Creole seasoning; 2 teaspoons minced garlic; 1/2 teaspoon salt; 1 lb. peeled and deveined cooked shrimp (I use frozen shrimp that I thaw in the refrigerator overnight); For serving: 4 cups cooked brown (or white) rice; Optional: fresh parsley, for garnish

Slow Cooker Chicken and Shrimp Jambalaya was pinched from <a href="http://www.theseasonedmom.com/slow-cooker-chicken-and-shrimp-jambalaya/" target="_blank">www.theseasonedmom.com.</a>

INGREDIENTS

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1 lb. boneless skinless chicken thighs

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1 cup (2 stalks) sliced celery

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2 large onions, diced

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1 cup diced red bell pepper

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1 (14.5 ounce) can diced tomatoes, undrained

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1/2 cup chicken broth

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3 ounces (about 1/3 cup) tomato paste

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2 teaspoons Cajun or Creole seasoning

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2 teaspoons minced garlic

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1/2 teaspoon salt

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1 lb. peeled and deveined cooked shrimp (I use frozen shrimp that I thaw in the refrigerator overnight)

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For serving: 4 cups cooked brown (or white) rice

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Optional: fresh parsley, for garnish

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