Slow Cooker Jambalaya

Jason had a jumbalaya at the fire house a few weeks ago and thought it was fantastic.  He tried to make it last week one day, but we had to throw all of it down the drain- cooked rice in the slow cooker is not a good idea.  My dear friend Shanin gave me this recipe a while ago, and I plan on making this one of these Sunday's while football is on.  Usually, I only post recipes that I have successfully made myself, but I am going to start adding some that I want to try too.  I'l delete things is they're no good!  Back to the jumbalaya, I read somewhere that this is good to pick from all day long.  I'm looking forward to trying it!  

Slow Cooker Jambalaya

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 pound andouille sausage, diced
• 1 (28-ounce) can diced tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 stalk celery, chopped
• 1 cup reduced-sodium chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound frozen peeled and cooked shrimp, thawed
• 2 cups cooked rice

Directions

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.