Crockpot Jambalaya
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12 ounces boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 can beef broth
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb. shelled shrimp
3 cups cooked rice

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