slow cooker chicken gumbo with shrimp

Ingredients

• Servings: 8
• 2 (14.5 ounce) cans stewed tomatoes, undrained
• 1 pound skinless, boneless chicken thighs, cut up
• 1 (14.5 ounce) can reduced-sodium chicken broth
• 1 green sweet pepper, chopped
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 tablespoon seasoning
• 3 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 pound fresh or frozen medium shrimp (thawed if frozen), peeled and deveined
• 4 cups hot cooked white or brown rice

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• line a 5- to 6-quart slow cooker with a reynolds® slow cooker liner.
• add tomatoes, chicken, broth, green pepper, onion, celery, seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. stir gently with wooden spoon or rubber scraper to combine.
• cover and cook on low for 6 hours.
• remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. cover and cook about 3 minutes more, or until shrimp is opaque. serve over cooked rice.