Slow Cooker Jambalaya

I love my slower cooker in the Fall/Winter time. It makes cooking so much easy and I love coming home to dinner already done! Makes for an easy night. :)

Ingredients:

2 pounds boneless, skinless chicken thighs

1 pound smoked sausage, cut into 2-inch slices

1 large onion, chopped

1 large green bell pepper, seeded and chopped

3 stalks celery, chopped

1 (28 oz.) can diced tomatoes with juice

1 (28 oz.) can diced tomatoes with juice

3 cloves garlic, chopped

2 cups chicken broth

1 tablespoon Cajun

1 teaspoon dried thyme

1 teaspoon dried oregano

1 pound extra-large shrimp, peeled and deveined

1 3/4 cups long-grain rice

 Parsley, optional

Directions: 

1. Combine chicken, sausage, onion, greep pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker, Cook on low for 5 hours.

2. Add shrimp and rice: raise heat to high and cook for 30 mintures or until rice is cooked and no longer tender.

3. Sprinkle with chopped parsley, if desired.