Slow Cooker Jambalaya

This recipe came about from a lot of experimenting over the years. Recipe yield: 12 servings. INGREDIENTS: • 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes • 1 pound andouille sausage, sliced • 1 (28 ounce) can diced tomatoes with juice • 1 large onion, chopped • 1 large green bell pepper, chopped • 1 cup chopped celery • 1 cup chicken broth • 2 teaspoons dried oregano • 2 teaspoons dried parsley • 2 teaspoons Cajun seasoning • 1 teaspoon cayenne pepper • 1/2 teaspoon dried thyme • 1 pound frozen cooked shrimp without tails • 3 cups uncooked long grain white rice • 6 cups water DIRECTIONS: 1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. 2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time. 3. In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes. Serve the slow cooker mixture over the cooked rice.