Jambalaya, Crockpot (1)

12 Ounces chicken thighs, boneless, skinless
1 1/2 Cups green peppers, chopped
1 Medium onion, chopped
2 Celery ribs, sliced
4 Garlic cloves, minced
1 (14 oz) Cans whole tomatoes
1/3 Cup tomato paste
1 (10 1/2 oz) Cans 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 Pound shrimp, shelled
3 Cups cooked rice

Cut chicken into 1� pieces.
Put all ingredients EXCEPT shrimp and rice in crockpot.
Cover and cook on LOW for 6 hours.
Add shrimp the last 20 minutes of cooking. Stir in rice before serving.