Big Easy Jambalaya

• 4-1/2 cups chicken stock
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 14 ounces smoked kielbasa, sliced
• 2 fully cooked andouille sausage links, chopped
• 3 celery ribs, chopped
• 2 poblano peppers, seeded and chopped
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon dried oregano
• 2 teaspoons dried parsley flakes
• 2 teaspoons dried thyme
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 cups uncooked converted rice

1. In a 5-qt. slow cooker, combine all ingredients except rice. Cover and cook on low for 5-6 hours or until chicken is tender.
2. Stir in rice. Cook on high 30 minutes longer or until rice is tender.

chicken stock, chicken, blackeyed peas, tomatoes, kielbasa, sausage links, celery, peppers, onion, garlic, oregano, parsley flakes, thyme, worcestershire sauce, salt, pepper, cayenne pepper, rice

Taken from www.tasteofhome.com/recipes/big-easy-jambalaya/ (may not work)