- 1 Reynolds® Slow Cooker Liner
- 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 Cajun 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
- Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
- Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun 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.
05/06/2018
recipepes.com
Slow Cooker Chicken Gumbo with Shrimp, recipe
PT15M
PT1H
5
455 calories
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