Crockpot Country Captain (Chicken and Shrimp)

From Sunset Crockery Cookbook:

Ingredients:

2 Granny Smith apples
1 onion, finely chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 T raisins or currants
1 T curry powder
1 tsp ground ginger
1/4 tsp cayenne pepper
1 can (14 oz) diced tomatoes
6 boneless skinless chicken breasts
1/2 cup chicken broth
1 cup uncooked rice
1 lb raw shrimp, shelled and deveined
1/3 C slivered almonds
salt
parsley

Directions:

Quarter, core and dice unpeeled apples. Combine apples, vegetables, spices, raisins in Crockpot. Rinse chicken and pat dry; arrange on top of fruit and veggie mixture. Add broth. Cover and cook on Low 6-7 hours.

Remove chicken to warm plate; cover and keep in warm oven (200 degrees). Add rice to cooking liquid in Crockpot; turn heat to high and cook for about 30 - 35 minutes, until rice is almost tender. Add raw shrimp and cook until shrimp are opaque in center (about 10 more minutes). Toast almonds in small pan until golden; set aside. Season rice mixture with salt to taste; mound on a large serving dish and arrange chicken on top, then sprinkle with parsley and almonds. Makes 6 servings.

Directions: