Slow Cooker Chicken Gumbo with Shrimp
Description
This crockpot gumbo features chicken thighs, shrimp, and veggies simmered with stewed tomatoes in a slow cooker for a no-fuss meal served over rice.
Ingredients
•
1 Reynolds® Slow Cooker Liner
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2 (14 1/2 ounce) cans stewed tomatoes, undrained
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1 pound skinless, boneless chicken thighs, cut up
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1 (14 1/2 ounce) can reduced-sodium chicken broth
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1 green sweet pepper, chopped
•
1 large onion, chopped
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2 stalks celery, chopped
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3 cloves garlic, minced
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1 tablespoon Cajun seasoning
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1/4 teaspoon ground black pepper
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1/4 teaspoon cayenne pepper
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1 pound fresh or frozen medium shrimp (thawed if frozen), peeled and deveined
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4 cups hot cooked white or brown rice
Directions
1
Line a 5- to 6-quart slow cooker with Reynolds slow cooker liner.
2
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.
3
Cover and cook on Low for 6 hours.
4
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.