Slow Cooker Jambalaya

This is a great recipe to prepare after the kids go to sleep. After I mix the ingredients together I stick the pot in the fridge. Just turn it on in the morning and dine in with the family later that evening! Stress free dinner? Done!

Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced (or turkey sausage..whatever kind you prefer!)
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.