CROCK POT JAMBALAYA

CROCK POT JAMBALAYA 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 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. 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.