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

1/2 teaspoon dried thyme

2 teaspoons dried oregano

1 tablespoon Cajun seasoning

1/2 teaspoon cayenne pepper

1 Tablespoon tomato paste

1 cup rice (see note)

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). Add the rice in 1 hour before finished.

In the last 15 minutes add in the shrimp.

NOTES

Adding the rice to the slow cooker is optional. You can also just serve over cooked rice.