1 pound chicken breast, cubed
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large red bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced fire roasted tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined
1 3/4 cups long-grain rice
Parsley, optional for garnish
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon mustard powder
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, minced
1 teaspoons dried thyme
8 potato rolls, split
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; in a bowl whisk the barbecue sauce, apple cider vinegar, and chicken broth, brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until pork shreds easily with fork, 5 to 6 hours
Remove pork from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the sauce.
Take potato buns and spoon pulled pork. Top with cole slaw if desired.