Prep tips: For variety, add oysters or chicken sausage, or stir in chopped greens when you add the shrimp. If your slow cooker is an older model, use a slightly higher temp to be sure the rice cooks completely. Serving tip: Pair with garlic bread to sop up the hearty sauce.
Recipe Yield:
6 servings
Recipe Calories:
291
Recipe Preparation Time:
16 minutes
Recipe Ingredient Details:
1 tablespoon olive oil
8 ounces boneless, skinless chicken breast, cut into 1 1/2-inch pieces
1 large green bell pepper, cored and chopped
1 small red onion, chopped
2 stalks celery, diced
2 teaspoons bottled chopped garlic
1 28-ounce can diced tomatoes, with juice
1 8-ounce can no-salt-added tomato sauce
1 cup low-sodium chicken broth
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/4 -1/2 teaspoon cayenne pepper
3/4 cup brown rice
1 pound medium raw shrimp, shelled and deveined (fresh or frozen and thawed)
2 tablespoons finely chopped Italian parsley
Recipe Instructions:
Combine all ingredients except shrimp and parsley in a 4-quart slow cooker; stir to mix well. Cover and cook on high for 4 hours or low for 8 hours. Add shrimp and parsley, and cook for an additional 10 minutes. Season with salt and pepper.
Thu, 2012-06-28 12:35
