Jambalaya

• 12 oz boneless skinless chicken breasts
• 1 1/2 cups green peppers, chopped
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 4 cloves garlic, minced
• 1 14 oz can whole tomatoes, coarsely chopped
• 1/3 cup tomato paste
• 2 cups chicken broth or bouillon
• 1 tbsp parsley
• 1 tbsp fresh basil, minced
• 1 tsp dry oregano
• 1 tsp Tabasco sauce
• 1/2 tsp cayenne pepper
• 1 cup cooked red chili beans, drained and rinsed
• 1 1/2 cups cooked long grain white rice
• 12-14 large shelled shrimp
• 12-14 mussels in shells

 Cut chicken into 1 inch pieces. Place all ingredients, except shrimp, mussels, beans and rice, in a slow cooker. Cover and cook on low for 8 hours. Add shrimp, beans and rice during the last 20 minutes of cooking.