Crock Pot Jambalaya

•  2 pounds boneless, skinless chicken breasts, cut into chunks
• 1 pound smoked sausage, cut into 2-inch slices
• 1 large onion, chopped
• 1 large green pepper, chopped
• 3 celery stalks, chopped
• 1 – 28 oz. can diced tomatoes with juice
• 2-3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extra large shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• 2 tablespoons parsley, chopped

 
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart or bigger) crock pot. Cook on LOW for 5 hours.

Add shrimp and rice; raise heat to HIGH and cook for 30 minutes more, or until rice is fully cooked. Sprinkle with chopped parsley.