Slow Cooker Jambalaya

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 pound andouille sausage, diced
• 1 (28-ounce) can diced tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 stalk celery, chopped
• 1 cup reduced-sodium chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound frozen peeled and cooked shrimp, thawed
• 2 cups cooked rice

1. In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth.
2. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
3. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours.
4. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes.
5. Discard bay leaves and spoon mixture over cooked rice.

chicken breasts, sausage, tomatoes, onion, green bell pepper, celery, chicken broth, oregano, cajun, hot sauce, bay leaves, thyme, shrimp, rice

Taken from www.foodnetwork.com/recipes/robin-miller/slow-cooker-jambalaya-recipe.html (may not work)