Slow Cooker Jambalaya

Slow Cooker Jambalaya 2 chicken breasts, skinless, boneless, 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 ½ teaspoon dried thyme 2 teaspoons dried oregano 1 tablespoon Cajun seasoning ½ teaspoon cayenne pepper 1 pound shrimp (13-15 count) Add all the ingredients except the shrimp into the slow cooker and stir. Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp. Serve over rice.