1large boneless skinless chicken breast, pounded to even thickness
3bell peppers (one each of green, red, and yellow or orange), diced
1white or yellow onion, diced
2-3jalapeños (see note), seeds and stems removed
1 1/2cupsuncooked white rice
2cups low sodium chicken broth
130-ounce can crushed tomatoes
3tablespoonsstore-bought or homemade cajun seasoning
1/2teaspooneach salt and pepper, or to taste
cilantro or parsley, for topping (optional)
Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
Add sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.
Two jalapeños will not make this dish real spicy. If you want more of a kick I recommend adding a third jalapeño.