Marvelous Slow-Cooker Jambalaya

2 lbs. skinless, boneless chicken thighs, cut into bite-size pieces, seasoned with salt and pepper
1 lb. good quality smoked sausage, cut into 2” slices
1 large Vidalia onion, chopped
1 large green bell pepper, seeded and chopped
4 stalks of celery, chopped
1 (28-oz.) can diced tomatoes with juice
3 T. minced garlic
2 c. chicken broth
1 T. or to taste, Cajun or Creole spice mix
1 ½ t. dried thyme
1 ½ t. dried oregano
1 lb. extra-large shrimp, peeled and deveined, seasoned with salt and pepper
1 ¾ c. long-grain rice
Chopped parsley, garnish
1. Combine chicken, sausage, onion, bell pepper, celery, tomatoes, garlic, broth, spice mix, thyme and oregano in a large (at least 5 qt.) slow cooker.
2. Mix well.
3. Cover and cook on LOW for 5 hours.
4. Add shrimp and rice.
5. Cover and cook on HIGH for 30 minutes or more until rice is tender.
6. Taste for seasoning. Garnish with parsley.
*****When seasoning the chicken and shrimp, do so, lightly because you have other seasonings in the mix already.