Slow Cooker Jambalaya

I really need to use my slow cooker more often. This recipe sounds great!!

~ 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

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.

~ Food Network Robin Miller