Slow cooker jambalaya
2 chicken breasts, skinless, boneless, cut into chunks
1 pound andouille sausage links, sliced
1 can diced tomatoes, 28 ounces
1 large onion, chopped
1 red bell pepper, finely chopped
2 stalks celery, thinly sliced
2 cups chicken broth
½ teaspoon dried thyme
2 teaspoons dried oregano
1 tablespoon Cajun seasoning
½ teaspoon cayenne pepper
1 pound shrimp (13-15 count)
Add all the ingredients except the shrimp into the slow cooker and stir.
Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
Serve over rice.