Cajun Chicken and Shrimp Creole

2 lbs skinless chicken thighs
1 red bell pepper, chopped
1 large onion, chopped
2 stalks celery, diced
1 15-oz can stewed tomatoes, undrained and chopped
3 cloves garlic, minced
1 Tbs granulated sugar
1 tsp paprika
1 tsp Cajun seasoning
1 tsp salt
1 tsp black pepper
1 lb shelled shrimp, deveined and cleaned
1 Tbs lemon juice
Louisiana hot sauce to taste
2 cups prepared quick-cooking rice

Place the chicken thighs in the bottom of the slow cooker. Add the remaining ingredients except for the shrimp, lemon juice, hot sauce and rice. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours. In the last hour of cooking, add the shrimp, lemon juice and hot sauce. Serve over the hot rice.