Slow Cooker Jambalaya Recipe

1 lbs boneless chicken breasts or boneless thighs
1 lbs smoked sausage, cut to ¼-inch rounds
1 10-oz can Rotel tomatoes with chiles, undrained
1 14-oz can chicken stock
1 6-oz can tomato paste
1 onion, diced
1 green bell pepper, diced
3 celery ribs, chopped
5 garlic cloves
3 tsp parsley flakes
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot sauce
1 cup rice, uncooked
1 lbs shrimp (optional)
green onion for garnish

Place the chicken in the bottom of the crock pot along with the sausage.
Combine the tomatoes, broth, tomato paste and the seasonings in a small mixing bowl.
Add diced vegetables to the crock pot then top with the tomato mixture.
Set your cook time. I cooked mine for 8 hours using frozen boneless chicken breasts.  You can use thawed chicken breasts/thighs and cook for 4-6 hours on “high.”
Once the crock pot has finished, use forks and shred the chicken in the pot.
 Adjust the flavoring and add the hot sauce.
Add one cup of uncooked rice to the crock pot, cover, and set it on HIGH for an additional 30 minutes.  If you would like to add shrimp to the pot, this is when you would add them. The shrimp is finished when they turn pink.