• 3 Slices of Bacon
  • 2 Large Yellow Onions, diced
  • 1 stalk of Celery, finely diced
  • 1 tsp. Minced Garlic
  • 6 Jumbo Shrimp, cooked, peeled and deveined
  • 14.5 oz. Can of Diced Tomatoes
  • 3 c. Shredded Monterey Jack Cheese
  • 1/2 tsp. Smoked Paprika
  • 1/2 tsp. Cayenne Pepper
  • Salt & Pepper, to taste
  • Pita bread or chips, for dipping

Pin It


  1. Cook bacon in a large skillet over medium-high heat. Set aside and reserve drippings in skillet.
  2. Add the diced onion, celery and garlic to the skillet and cook until translucent. (reduce heat to medium if needed – you don’t want to burn the garlic!) Drain on a paper towel.
  3. Add all ingredients (except pita) to a 3-Quart Slow Cooker.
  4. Cover. Cook on LOW for 1-2 hours, or until cheese is melted.

Serve with pita bread cut into triangles, or pita chips!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites