Servings: 12
Chicken breast halves
1 lb., skinless, boneless, cut into 1 inch cubes
Andouille sausage
1 lb., sliced
Diced tomatoes with juice
1 (28 oz.) can
1, large, chopped
Green bell pepper
1, large
1 cup, chopped
Chicken broth
1 cup
Dried oregano
2 tsp.
Dried parsley
2 tsp.
Cajun seasoning
2 tsp.
Cayenne pepper
1 tsp.
Dried thyme
½ tsp.
Frozen cooked shrimp without tails
1 lb.
Slow Cooker Chicken and Shrimp
20 m
8 h 0 m
Ready in:
8 h 20 m
  1. Combine all the ingredients but the shrimp in a slow cooker bowl, cover, and cook on Low for 7 to 8 hours or on High for 3 to 4 hours.
  2. Add shrimp during the last 30 minutes of cooking, stir well, and cook for the remaining half an hour. Serve over cooked rice.