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Category: Fish and Seafood


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4 cups chicken breast, cut into 1-inch cubes
1 cup onion, chopped
1 cup tomatoes, chopped
4 cups whole clams (de-shelled)
1 pound shrimp (uncooked, peeled and de-veined)
4 cups cooked rice
¼ teaspoon saffron
½ teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
4 teaspoons pimentos, chopped
1 cup (or 2 8-ounce cans) lobster meat
1 cup scallops

In stoneware, combine all ingredients (except rice, shrimp, and lobster). Place stoneware in slow cooker heating base, cover, and cook on Low for 6 hours or on High for 2-4 hours.
Add rice, shrimp and lobster. Cover and cook on High for an additional 15 minutes or until shrimp are pink and firm.

  Reviewed by Katie
I don't know how i'll rate this yet as i'm just going to try it tonight. I'm worried there is no liquid going into the crock pot and may just have to put a bit of olive oil or broth to be on the safe side. Obviously with the rice cooked ahead of time liquid isnt' needed to help with that.

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