Jambalaya in the Crock pot

Tonight I made Jambalaya for the crock pot and it was really good!!  I wanted to find a recipe for a pot luck I was attending that was healthy.  My husband and I are living a new life of eating better and taking a dinner that was healthy for us to eat was very important to me and just knowing that I am making something healthy for all of us meant a lot too. I was pleasantly surprised at how well this recipe tasted and it also got a lot of compliments.

Jambalaya for the crock pot


Ingredients
12 ounces boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onions, chopped
2 celery ribs, sliced
4 garlic cloves, minced (I used store bought already minced garlic 1 tablespoon)
1 (14 oz) cans whole tomatoes
1/3 cup tomato paste
1 (10 1/2 oz) cans beef broth (I used the beef base for soup mix)
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce (I used Aldi's brand of hot sauce)
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb shrimp, shelled
3 cups cooked rice

Directions


1. Cut chicken into 1 inch pieces.
2. Put all ingredients (Except shrimp and rice) in crock pot
3. Cover; cook on low for 8 hours.
4. Add shrimp the last 20 minutes of cooking.
5.Stir in rice before serving.

Nutritional Facts: 
Serving size:  1 Cup
Calories 288.2
Calories from fat 26
Total fat: 2.9 g
Saturated fat .5g
Cholesterol 131.5mg
Sugars 5.6g
Sodium 1008.6 mg
Total Carbohydrate 37.4g
Dietary Fiber 3.0g
Sugars5.6g
Protein 27.1 g