SLOW COOKER JAMBALAYA

Ingredients

• 1 lb (0.5 kg) boneless skinless chicken thighs, cubed
• 1 1/2 cups sliced celery
• 1 cup chopped onion
• 1 cup diced green bell pepper
• 3 cloves garlic, finely chopped
• 1 can (28 oz/796 mL) crushed tomatoes
• 1 tbsp granulated sugar
• 1/2 tsp basil, crumbled
• 1/2 tsp oregano, crumbled
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp hot pepper sauce
• 1/2 cup orzo
• 1 lb (500 g) frozen cooked medium shrimp, thawed, rinsed and tails removed

Directions

1. Combine all ingredients except orzo and shrimp in a 4 quart slow cooker. Cover and cook on low heat setting until vegetables are softened, about 6 - 7 hours.
2. Increase to high heat setting. Stir in orzo. Cover and cook until orzo is tender, about 15 - 20 minutes.
3. Pat shrimp dry with paper towels. Stir shrimp into slow cooker. Cover and cook until shrimp are heated through, about 5 minutes.