Meaty Slow-Cooked Jambalaya

• 1 can (28 ounces) diced tomatoes, undrained
• 1 cup reduced-sodium chicken broth
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 2 celery ribs, sliced
• 1/2 cup white wine or additional reduced-sodium chicken broth
• 4 garlic cloves, minced
• 2 teaspoons Cajun seasoning
• 2 teaspoons dried parsley flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 to 1 teaspoon cayenne pepper
• 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links
• 2 pounds uncooked medium shrimp, peeled and deveined
• 8 cups hot cooked brown rice

1. In a large bowl, combine the first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low until chicken is tender, 7-9 hours.
2. Stir in shrimp. Cook, covered, until shrimp turn pink, 15-20 minutes longer. Serve with rice.

tomatoes, chicken broth, green pepper, onion, celery, white wine, garlic, cajun seasoning, parsley flakes, basil, oregano, salt, cayenne pepper, chicken thighs, chicken sausage, shrimp, brown rice

Taken from www.tasteofhome.com/recipes/meaty-slow-cooked-jambalaya/ (may not work)