Slow Cooker Jambalaya

The only jambalaya I'd ever made came from a Zatarain's box, so this was definitely a step up in my book!  It had just the right amount of spice for my taste and was a much lighter version than I'm used to.  Since the rice doesn't cook in with the meat, you could even serve it with a crusty loaf as a non-traditional-jambalaya-stew-thing.  Maybe?!   

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1/2 pound andouille sausage, diced

1 (28-ounce) can diced tomatoes

1 medium onion, chopped

1 green pepper, seeded and chopped

1 stalk celery, chopped

1 cup chicken broth

2 tsp dried oregano

2 tsp Cajun or Creole seasoning

1 tsp hot sauce

2 bay leaves

1/2 tsp dried thyme

1 pound frozen peeled and cooked shrimp, thawed

cooked rice for serving

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth.  Stir in oregano, Cajun seasoning, hot sauce, bay leaves and thyme.  Cover and cook on Low for 7 hours or on High for 3 hours.  Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes.  Discard bay leaves and spoon mixture over cooked rice.