• 12 oz. boneless skinless chicken breasts
• 1 1/2 C. green peppers, chopped
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 4 cloves garlic, minced
• 1 14 oz. can whole tomatoes
• 1/3 C. tomato paste
• 1 can beef broth
• 1 Tbs. parsley
• 1 1/2 tsp. basil
• 1/2 tsp. oregano
• 1 tsp. Tabasco sauce
• 1/2 tsp. cayenne pepper
• 1/2 tsp. salt
• 1 lb. shelled shrimp
• 3 C. cooked rice

Cut chicken into 1 inch pieces. Put all ingredients (except shrimp and rice) in crockpot. Cover and cook on low for 8 hours. Add shrimp the last 20 minutes of cooking. Stir in rice before serving.