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