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Slow Cooker Jambalaya

by Iber


2 chicken breasts skinless, boneless, cut into chunks
1 pound andouille sausage links sliced
1 can diced tomatoes 28 ounces
1 large onion chopped
1 red bell pepper finely chopped
2 stalks celery thinly sliced
2 cups chicken broth
1/2 teaspoon dried thyme
2 teaspoons dried oregano
1 tablespoon Cajun seasoning
1/2 teaspoon cayenne pepper
1 Tablespoon tomato paste
1 cup rice (see note)
1 pound shrimp 13-15 count


Add all the ingredients except the shrimp into the slow cooker and stir.
Cook on low for 7-8 hours (high for 3-4 hours). Add the rice in 1 hour before finished.
In the last 15 minutes add in the shrimp.
Adding the rice to the slow cooker is optional. You can also just serve over cooked rice.

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