I don’t know how you feel about cooking with a slow cooker. Many people LOVE it because of it’s convenience and ease. Plus it makes your house smell delicious. I, however, am not so wild about slow cookers. I typically only use mine for dips and soups because I’ve found that when I cook meats using the crock pot, they dry out completely. This recipe is not for cooking meat, but it’s not for a dip or a soup either, so I didn’t really know what to expect. Well, I’m definitely glad I gave it a shot because it turned out great.
This dish is very hearty. I mean, look at the picture! It even looks like the type of meal that would really stick to your bones. It was very filling and tasty, too! Oh, and if that’s not enough, it’s also a Weight Watchers recipe! There is only one thing that I didn’t really care for, and that’s the texture. After cooking in the crock pot for a while, the rice and veggies kind of take on a mushy consistency. Not like mashed potatoes mushy, but still, kinda mushy. It wasn’t bad, and we still really enjoyed this dish, but if you recoil at the idea of a mushy veggie, then I just wanted you to know what you’re getting in to!
- 1 lb uncooked shrimp, thawed & peeled
- 2 14-oz cans diced tomatoes, undrained
- 14 oz can FF chicken broth
- 3/4 c diced onion
- 3/4 c diced celery
- Pepper, to taste
- 6 oz box Uncle Ben’s wild rice mix
- ¼ c water
- ½ t Cajun seasonings
- 2 t minced garlic
- Combine all ingredients except shrimp and place in a crock pot. Cook on low for 6 hours or high for 3 hours.
- Meanwhile, cook shrimp in a skillet on medium heat for a few minutes, until they turn pink and opaque.
- Add cooked shrimp to crock pot for last 15 min. If cooking on low, turn up heat to high before adding cooked shrimp for last 15 min. of cooking.
WW Points = 5