**
Crockpot Jambalaya **
Crockpot Jambalaya ****Ingredients:**
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces 
– 1 lb andouille sausage, sliced 
– 1 can (14.5 oz) diced tomatoes 
– 1 large onion, diced 
– 1 large green bell pepper, diced 
– 3 celery stalks, diced 
– 3 cloves garlic, minced 
– 2 cups chicken broth 
– 1 cup long-grain white rice 
– 2 tsp Creole seasoning 
– 1 tsp dried thyme 
– 1 tsp dried oregano 
– Salt and pepper to taste 
– Green onions, chopped (for garnish)
1. In a large skillet, brown the chicken and sausage over medium-high heat. 
2. Transfer the chicken and sausage to the crockpot.
3. Add the diced tomatoes, onion, bell pepper, celery, garlic, chicken broth, rice, Creole seasoning, thyme, and oregano to the crockpot. Stir to combine. 
4. Cover and cook on low for 4-6 hours, or until the rice is cooked and the flavors have melded together. 
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions.
