Slow Cooker Jambalaya

Ingredients:

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Directions:

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.

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

Tags: Slow cooker, main dish, recipe, jambalaya, chicken-shrimp