Meaty Slow Cooked Jambalaya

(Courtesy of Taste of Home)

Ingredients:
1 can (28 oz.) diced tomatoes, undrained
1 c. reduced-sodium chicken broth
1 large green pepper, chopped
1 medium onion, chopped
2 celery ribs, sliced
1/2 c. white wine or additional reduced-sodium chicken broth
4 garlic cloves, minced
2 tsp. Cajun seasoning
2 tsp. dried parsley flakes
1 tsp. dried basil
1 tsp. dried oregano
3/4 tsp. salt
1/2-1 tsp. cayenne pepper
2 lbs. boneless skinless chicken thighs, cut into 1 inch pieces
1 pkg. (12 oz.) fully cooked andouille or other spicy chicken sausage links
2 lbs. uncooked medium shrimp, peeled and deveined
8 c. hot cooked brown rice

Directions:
In a large bowl, combine the first 13 ingredients.  Place chicken and sausage in a 6 quart slow cooker.  Pour tomato mixture over top.  Cook, covered, on low 7-9 hours or until chicken is tender.  

Stir in shrimp.  Cook, covered, 15-20 minutes longer or until shrimp turn pink.  Serve with rice.