Delicious! A great meal for busy days with plenty of leftovers. I find this tastes even better the next day when all the flavors have had the chance to mesh together

Servings: 6

Ingredients:
12 ounces boneless, skinless chicken breasts
1 medium onion, chopped
1 1/2 cups green peppers, chopped
2 celery ribs, sliced
4 garlic cloves, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 (10 1/2 ounce) can low-sodium beef broth
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 pound shrimp, shelled
3 cups cooked rice**


Directions:
1.) Cut chicken into 1 inch pieces
2.) Put all ingredients (except shrimp and rice**) in crock pot. Cover; cook on Low for 8 hours.
3.) Add shrimp the last 20 minutes of cooking. Stir in rice** before serving.

**quinoa can also be used