- 1 lbs boneless chicken breasts or boneless thighs
- 1 lbs smoked sausage, cut to ¼-inch rounds
- 10oz can Rotel tomatoes with chiles, undrained
- 14oz can chicken stock
- 6oz 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 instant rice, uncooked
- 1 lbs shrimp
- 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.
Cook for 4-6 hours on High.
With 30 minutes remaining for the cooking, use forks and shred the chicken in the pot. Adjust the flavoring and add the hot sauce, then add in the rice and shrimp
Serve with additional hot sauce and green onion
