Slow Cooker Jambalaya

This recipe is great! I used to make jambalaya on the stove, but this has saved me a lot of time, and it is equally as delicious.  I hope you enjoy!

2 pounds boneless, skinless chicken thighs 

1 pound smoked sausage, cut into 2-inch slices 

1 large onion, chopped 

1 large green bell pepper, seeded and chopped 

3 stalks celery, chopped 

1 (28 oz.) can diced tomatoes with juice 

3 cloves garlic, chopped

2 cups chicken broth 

1 tablespoon Cajun or Creole spice mix

1 teaspoon dried thyme

1 teaspoon dried oregano

1 pound extralarge shrimp, peeled and deveined 

1 3/4 cups long-grain rice 

Parsley, optional

Preparation

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.