Ingredients
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1 pound boneless, skinless chicken breast, cut into bite-size pieces
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4 ounces smoked turkey sausage, chopped
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3 cups chopped fresh collard greens (see Tip)
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1 ¼ cups chopped green bell pepper
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2 stalks celery, thinly sliced (1 cup)
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¾ cup chopped onion
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1 (28 ounce) can no-salt-added crushed tomatoes, undrained
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1 tablespoon quick-cooking tapioca
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4 cloves garlic, minced
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1 teaspoon dried thyme, crushed
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1 teaspoon crushed red pepper
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8 ounces frozen peeled and deveined medium shrimp, thawed
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2 cups hot cooked brown rice
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Chopped fresh parsley
Directions
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Combine chicken, sausage, collard greens, bell pepper, celery, and onion in a 3 1/2- or 4-quart slow cooker. Stir in tomatoes, tapioca, garlic, thyme, and crushed red pepper.
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Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
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If using low setting, turn to High. Stir in shrimp. Cover and cook for 30 minutes more or until shrimp are opaque. Serve over hot cooked brown rice. Sprinkle with parsley.
