Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 | Carrots -- sliced |
| 1 teaspoon | Dried oregano -- opt. |
| 2 | Garlic clove -- minced |
| ½ teaspoon | Dried basil |
| 1 teaspoon | Salt |
| 1 pounds | Shrimp; raw -- shelled |
| ¼ teaspoon | Pepper |
| 2 cups | Rice -- cooked |
| JUDY GARNETT PJXG05A----- |
Put chicken and all other ingreds. (EXCEPT SHRIMP AND RICE) in crockpot. Cover pot. Cook on low 4 to 5 hours, or on high 2 to 2½ hours. Place shrimp and rice in slow-cooker. Cover pot. Cook on High for 35 minutes.
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