Slow Cooker Jambalaya

The add ins to this recipe depend on what I have in the freezer or whats on sale.  You can add shrimp.  I don't.  I don't always add the chicken either but it's still good and easy.

Slow Cooker Jambalaya

1 lb. boneless skinless chicken breast cut into 1-inch cubes
1 lb. andouille sausage, sliced
1 28 can diced tomatoes with juice
1 large onion chopped
1 large green bell pepper, chopped.
1 cup chopped celery
1 cup chicken broth
2 tsp. dried oregano
2 tsp. dried parsley
2 tsp. Cajun seasoning
1/4 to 1/2 tsp. cayenne pepper  (Those who like it spicy can increase this to 1 tsp.)
1/2 tsp. dried thyme
1 lb. frozen cocktail shrimp without tails (optional.)

1.) In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, bell pepper, celery and broth.
2.) Season with oregano, parsley, Cajun seasoning, cayenne pepper and thyme.
3.) Cover and cook on low 7 to 8 hours or 3 to 4 hours on high.
4.) If adding shrimp, do so the last 30 to 40 minutes of cook time.
5.) Serve over cooked rice.