Slow Cooker Chicken Gumbo with Shrimp

Ingredients

• 1 Reynolds® Slow Cooker Liner
• 2 cans stewed tomatoes , 14.5 ounce
• 1 pound skinless , boneless chicken thighs, cut up
• 1 can reduced-sodium chicken broth , 14.5 ounce
• 1 green sweet pepper , chopped
• 1 large onion , chopped
• 2 stalks celery , chopped
• 3 cloves garlic , minced
• 1 tablespoon Cajun seasoning
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons cayenne pepper
• 1 pound fresh or frozen medium shrimp , thawed if frozen
• 4 cups hot cooked white or brown rice

Instructions

1. 1

   Line a 5- to 6-quart slow cooker with Reynolds slow cooker liner.

2. 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. 3

   Cover and cook on Low for 6 hours.

4. 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.