Slow Cooker Jambalaya

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut in 1-inch cubes
• 1 pound andouille sausage, cut in 1/4-inch slices
• 1 can (28 ounces) crushed tomatoes
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 cup sliced celery
• 3 cloves garlic, minced
• 3 bay leaves
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 teaspoons Creole seasoning
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 1/2 pounds raw shrimp, peeled and deveined
• 2 cups quick cooking rice

Directions

1. In a slow cooker crock, combine all ingredients except shrimp and rice. Stir well.
2. Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 5 1/2 to 6 hours.
3. Stir in rice and shrimp.
4. Cover and cook for an additional 15 minutes or until shrimp is opaque and rice is tender.

Serves: 10-12