In a slow cooker, mix together all ingredients except for the rice and shrimp.
Cover and cook on low for 7 to 8 hours, or 3 to 4 hours on high. Halfway through cooking, add the rice. 40 minutes before serving, stir in the shrimp. Continue to cook for the remaining 40 minutes or until the chicken is cooked through and the shrimp and has turned pink, then before serving remove bay leaves. Season with salt and pepper to taste. Serve hot with slices of lime, and add Tabasco sauce if desired.
Shredded Monterrey Jack cheese (optional)
Broken tortilla chips (optional)
In a Crock Pot combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt, and oregano. Stir in chicken broth. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle soup into bowls. Top each serving with some cheese and tortilla chips, if desired. Makes 8 servings.
Place uncooked wild rice, chicken breast, mirepoix, beef broth, and poultry seasoning into the slow cooker. Cover and cook on low for 7 hours. The chicken should no longer be pink and the rice should be tender.
Remove chicken breast from the slow cooker and shred with 2 forks. Return the shredded chicken to the crockpot.
Add desired amount of hot sauce. Season with salt and pepper.
Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
Add just enough water or chicken stock to cover the ingredients.
Cook on high 5 hours or low 7-8 hours until vegetables are softened.
Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
Taste and adjust seasoning with salt and pepper to taste.