2 lbs boneless chicken thighs (raw, seasoned fajita chicken works well in this recipe)
1 13-oz package of smoked sausage cut to ¼-inch rounds
1 lbs thawed, shelled, deveined shrimp
1 10-oz can diced tomatoes with green chilies, undrained
1 10-oz can chicken broth
1 6-oz can tomato paste
1 4-oz can diced hot green chilies, undrained
1 cup of fresh salsa
1 onion diced
1 green bell pepper diced
1 red bell pepper diced
1 yellow bell pepper diced
3 celery ribs chopped
5 garlic cloves
2 tsp parsley flakes
2 tsp dried basil
2 tsp dried oregano
2 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
2 cups uncooked rice
Place the chicken in the bottom of the slow cooker, then top with the sausage. Add the peppers, onion, celery, and garlic on top of chicken and sausage.
In a medium-sized mixing bowl, combine the tomatoes, stock, tomato paste, and seasonings. Pour the tomato mixture over the peppers in the slow cooker. Top with salsa.
Cover and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
With 30 minutes remaining, transfer the liquid from the slow cooker insert to a medium-sized pot to use when boiling the rice. Ladle out as much liquid as possible. Once all the liquid is out that can be removed with the ladle, use oven mitts to carefully pull out the insert and drain the remaining liquid into the pot. (TIP: Use a strainer to help catch any large pieces that might fall out of the insert) Then, cook the rice, according to the package instructions, using the reserved liquids from the slow cooker.
Use the remaining 30 minutes to cook the shrimp. Add thawed shrimp to the slow cooker and keep lid closed. Shrimp should be pink and cooked through when done.