Author Angela Litzinger at test.angelaskitchen.com
Ingredients
1 1/2poundsboneless skinless chicken breasts or thighsI prefer thighs, cut into 1-inch cubes
14oz.gluten/dairy free kielbasa or smoked sausagesliced (preferably nitrate free)
1– 28 oz. fire roasted diced tomatoes
2medium onionsdiced
2green bell peppersseeded and diced
2stalks celerydiced
1cupgluten free chicken broth
3garlic clovesminced
4teaspoonsdried oregano
1teaspoondried thyme
3/4teaspoonpaprika
1/2teaspoonsalt
1/2teaspoongarlic powder
1/2 to 1teaspoonchili pepper flakes
1/4teaspoononion powder
1/4teaspoonblack pepper
3bay leaves
Instructions
In a slow cooker combine all ingredients and mix. Cover. Cook on low for 7 hours or on high for 3 1/2 hours. Discard bay leaves before serving over cooked rice.
Optional: You can stir in 1 pound of frozen, peeled and cooked shrimp that have been thawed about 15 minutes before the end of cooking time. Serve when shrimp is heated through.
To freeze: Place all ingredients into a gallon sized freezer bag. Mix ingredients, remove as much air as possible, seal, label and freeze.
To serve: Thaw. Pour ingredients into a slow cooker. Cover. Cook on low for 7 hours or on high for 3 1/2 hours. Discard bay leaves before serving over cooked rice.