Simple Slow Cooker Jambalaya

Ingredients

• 2 pounds chicken thighs , cut into bite-sized pieces
• 2 cans diced tomatoes , 14.5 ounce
• 1 pound andouille sausage , sliced
• 2 cups Swanson chicken broth
• 1 package mirepoix , 12 ounce
• 0.5 cups chopped green bell pepper
• 3 cloves garlic , minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound uncooked medium shrimp , peeled and deveined
• 2 cups converted long-grain white rice
• 1 tablespoon chopped fresh parsley , Optional

Instructions

1. 1

   Combine chicken, diced tomatoes, sausage, chicken broth, mirepoix, bell pepper, garlic, Cajun seasoning, thyme, and oregano in a slow cooker; cover. Cook on High until chicken is tender, 4 to 5 hours, stirring occasionally. Stir in rice and shrimp to combine during the last 30 minutes.

2. 2

   Turn off slow cooker. Let stand, covered, to allow rice to absorb most of the remaining liquid, at least 15 minutes. Garnish with parsley.