Corned Beef and Cabbage

Pork Roast

Jambalaya
12 oz boneless, skinless chicken breasts
1 can beef broth
2 green peppers, chopped
1 Tbsp dried parsley
1 onion, yellow, chopped 1 tsp dried basil
2 celery stalks, sliced 1 tsp oregano
5 garlic cloves, minced 1 tsp tabasco
1 tsp cayenne pepper
1 14 1/2 oz can whole tomatoes
1/2 tsp salt
1 lb shelled shrimp
1/3 C tomato paste
3 C cooked rice

Cut chicken into 1" pieces. Add all ingredients except shrimp and rice to slow cooker
Cover and cook on high fo 3-4 hours, (or low for 8-10)
Add shrimp for the last 15 minutes
Stir in rice and serve