Ultimate Cajun Easy Slow-Cooker Jambalaya

ULTIMATE CAJUN SLOW-COOKER JAMBALAYA
2 lbs. boneless, skinless chicken thighs
1 lb. smoked sausage, cut into 2” slices
1 large Vidalia onion, chopped
1 large green bell pepper, seeded and chopped
4 celery stalks, chopped
1 (28-oz.) can diced tomatoes, with juice
3 T. minced garlic
2 c. chicken broth
1 T. or more Creole seasoning
1 t. dried thyme
1 t. dried oregano
1 lb. extra-large shrimp, peeled, deveined
1 ¾ c. long-grain rice
Parsley, garnish

1. Combine chicken, sausage, onion, bell pepper, celery, tomatoes, garlic, broth, seasoning, thyme and oregano in large 5 qt. slow cooker.
2. Cook on LOW for 5 hours.
3. Add shrimp and rice.
4. Raise temp to HIGH and cook for 30 minutes or more until rice is tender.
5. Stir to mix well. Taste for seasoning.
6. Garnish with parsley.