Crock Pot Jambalaya

12 ounces boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onion, chopped
2 celery ribs, sliced
4 garlic cloves, minced
14 ounce whole tomatoes
1/3 cup tomato paste
1 & 1/2 cup beef broth (or chicken)
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb shrimp, shelled 3 cups cooked rice

Cut chicken into 1 inch pieces. Put all ingredients (EXCEPT shrimp and rice) in crock pot. Cover; cook on low for 8 hours. Add shrimp the last 20 minutes of cooking. Stir in rice before serving.