Better Eating,
Better Health:

Prep time: 20 minutes
Total time: 5 hours 20 minutes

Ingredients

• 1 pound skinless, boneless chicken breast halves or thighs
• 4 stalks celery, thinly sliced (2 cups)
• 2 large onions, chopped (2 cups)
• 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
• 1 (14.5 ounce) can low-sodium chicken broth
• ⅓ cup no-salt-added tomato paste
• 2 cloves garlic, minced
• ½ teaspoons salt-free Cajun seasoning
• ½ teaspoon salt
• 1½ cups uncooked instant brown rice
• ¾ cup chopped assorted bell peppers
• 8 ounces fresh or frozen peeled and deveined cooked shrimp
• 2 tablespoons snipped fresh Italian (flat-leaf) parsley

Directions

1. Cut chicken into 1-inch pieces. In a 3½- or 4-quart slow cooker, combine chicken, celery, onions, tomatoes, broth, tomato paste, garlic, Cajun Seasoning and salt.
2. Cover and cook on low-heat setting for 4½–5½ hours or on high-heat setting for 2¼–2¾ hours.
3. If using low-heat setting, turn to high-heat setting. Stir in uncooked rice and bell peppers. Cover and cook about 30 minutes more or until most of the liquid is absorbed and rice is tender.
4. Before serving, thaw shrimp if frozen. Stir shrimp and parsley into chicken mixture.