Slow Cooker Jambalaya

 

 Slow Cooker Jambalaya

### Ingredients

- 2 skinless, boneless chicken breasts, 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)

### Instructions

1. Add all the ingredients except the shrimp into the slow cooker and stir.

2. Cook on low for 7-8 hours or on high for 3-4 hours.

3. Add the rice 1 hour before the cooking time is finished.

4. In the last 15 minutes, add the shrimp.

### Notes

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