Slow Cooker Chicken Gumbo with Shrimp

Name: Slow Cooker Chicken Gumbo with Shrimp
Total time: 380
Yield: 8
Ingredients: 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; 3 cloves garlic, minced; 1 tablespoon Cajun seasoning; 0.25 teaspoon ground black pepper; 0.25 teaspoon cayenne pepper; 1 pound fresh or frozen medium shrimp (thawed if frozen), peeled and deveined; 4 cups hot cooked white or brown rice

Recipe by Reynolds KitchensR from allrecipes.com

Dinner 6 Hr. 20 Mins.

Ingredients

8 servings

•

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

•

3 cloves garlic, minced
•

1 tablespoon Cajun seasoning
•

0.25 teaspoon ground black pepper
•

0.25 teaspoon cayenne pepper
•

1 pound fresh or frozen medium shrimp (thawed if frozen), peeled and deveined
•

4 cups hot cooked white or brown rice

Instructions

Line a 5- to 6-quart slow cooker with Reynolds slow cooker liner.
Place tomatoes, chicken, broth, green pepper, onion, celery, garlic, Cajun seasoning, black pepper, and cayenne pepper into the prepared slow cooker. Stir gently with a wooden spoon or rubber scraper to combine.
Cover and cook on Low for 6 hours.
Remove the lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and continue cooking on Low until shrimp is opaque, about 3 minutes more. Serve over cooked rice.