Slow Cooker Jambalaya

• 3 pounds Whole Chicken, Cut Up
• 1 can (14 1/2 Oz. Size) Diced Tomatoes
• 1 can (14 1/2 Oz. Size) Chicken Broth
• 1 whole Green Bell Pepper, Chopped
• 2 cups French Fried Onions
• 1/4 cups Hot Sauce
• 2 cloves Garlic, Chopped
• 2 teaspoons Old Bay Seafood Seasoning
• 1- 1/2 teaspoon Dried Oregano Leaves
• 3/4 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 1 cup Uncooked Regular Rice
• 1 pound Shrimp, Peeled And Deveined

1. Combine chicken, tomatoes, chicken broth, green pepper, 1 cup of French Fried Onions, hot sauce, garlic, seafood seasoning, oregano, salt, and pepper in your slow cooker.
2. Cook on low for 5 hours.
3. Stir and remove the chicken bones if youd like (shredding the chicken in the process).
4. Stir in the rice and cook on low for about 1 1/2 hours or until all the liquid is absorbed and rice is cooked.
5. Turn slow cooker to high and add the shrimp.
6. Cook for 1/2 hour or until shrimp turn pink.
7. Sprinkle with the remaining 1 cup French Fried Onions when all done.
8. Enjoy!
9. You can just thrown in thawed, pre-cooked frozen shrimp, too.
10. Thats usually what I do.

chicken, tomatoes, chicken broth, green bell pepper, onions, hot sauce, garlic, bay seafood seasoning, oregano, salt, black pepper, shrimp

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-jambalaya-2/ (may not work)