Slow Cooker Chicken Gumbo With Shrimp

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

1. Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
2. Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
3. Cover and cook on low for 6 hours.
4. Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.

liner, tomatoes, skinless, chicken broth, green sweet pepper, onion, stalks celery, cajun seasoning, garlic, ground black pepper, cayenne pepper, shrimp, hot cooked

Taken from www.allrecipes.com/recipe/238411/slow-cooker-chicken-gumbo-with-shrimp/ (may not work)