Easy Slow-Cooker Jambalaya

• 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
• 3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extralarge shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• Parsley, optional

1. Combine chicken, sausage, onion, green 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 minutes more. Sprinkle with chopped parsley, if desired.

chicken, sausage, onion, green bell pepper, stalks celery, tomatoes, garlic, chicken broth, cajun, thyme, oregano, shrimp, longgrain rice, parsley

Taken from www.myrecipes.com/recipe/easy-slow-cooker-jambalaya (may not work)