Colleen's Slow Cooker Jambalaya

• lb boneless skinless chicken breast half, cut into 1 inch cubes↗1
• lb andouille sausage, sliced↗1
• (28 ounce) can diced tomatoes with juice↗1
• large onion, chopped↗1
• large green bell pepper, chopped1
• cup chopped celery1
• cup chicken broth↗1
• teaspoons dried oregano↗2
• teaspoons dried parsley↗2
• teaspoons cajun seasoning2
• teaspoon cayenne pepper↗1
• teaspoon dried thyme↗1⁄2
• lb frozen cooked shrimp, without tails↗1

Step-by-step instructions

1. 1

   In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

2. 2

   Cover, and cook 7 to 8 hours on LOW, or 3 to 4 hours on HIGH. Stir in the shrimp during the last 30 minutes of cook time.

3. 3

   Serve over your favorite rice.