INGREDIENTS
2 cups Swanson® Chicken Broth
1 tbsp. Creole seasoning
1 large green pepper, diced
1 large onion, diced
2 large stalks celery, diced
1 can (about 14 1/2 ounces) diced tomatoes
1 lb. kielbasa, diced
3/4 lb. skinless, boneless chicken thighs, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 lb. fresh medium shrimp, shelled and deveined
DIRECTIONS
Stir the broth, Creole seasoning, pepper, onion, celery, tomatoes, kielbasa, chicken and rice in a 3 1/2- to 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours.
Add the shrimp. Cover and cook for 40 minutes or until the shrimp are cooked through.
Or on HIGH for 4 to 5 hours.
Serves 6.
