Slow Cooker Jambalaya

Great weeknight favorite!!! Easy, fast, and delicious! This is the best jambalaya I've had!! I didn't have any chicken de-frosted... so I just used extra sausage and shrimp. This recipe came from my slow-cooker manual.

• Ready In: 8 hrs 15 mins
• Yields: 5 Quarts

Ingredients

• 1 1⁄2 lbs boneless chicken breasts, cut into 1-inch cubes
• 1  lb sausage, cooked
• 2 (28 ounce) cans tomatoes, crushed
• 1  cup onion, chopped
• 1  cup green pepper, chopped
• 1  cup chicken broth
• 1⁄2 cup white wine
• 2  teaspoons oregano
• 2  teaspoons parsley
• 1  teaspoon salt
• 2  teaspoons  seasoning
• 1 1⁄2 lbs shrimp, cooked
• 2  cups quick-cooking rice

Directions

1. Combine all ingredients in the cooking vessel except shrimp and rice. Stir well. Cover and cook: Low- 8 hrs (or) High -5 hours.
2. Stir in shrimp and rice. Cover and cook for an additional 15 minutes.