Slow Cooker Jambalaya

   Mondays are very hectic and exhausting in our house...especially during football season!  I've been testing out some slow cooker recipes to help alleviate the cooking work I have to do when I get home.  Tonight we tried a jambalaya recipe I found on plainchicken.com.  It was amazing!  It was perfectly filling, spicy, and savory!  I will definitely be making this when the weather gets nice and cold...
   The original recipe called for turkey sausage and chicken.  I only used the sausage (I forgot to thaw the chicken :/).  It turned out amazingly!  I do want to try this recipe with shrimp and turkey sausage next time.  I really think that any protein would be delicious.

Slow Cooker Jambalaya
Ingredients:
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes...I left this out!
1 pound smoked turkey sausage, sliced 
1 (28 ounce) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 tsp minced garlic
2 teaspoons Cajun seasoning...I left this out (I definitely didn't miss the heat!)
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 cup rice (uncooked measurement)...I used brown rice.

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.  I did this and put it in the refrigerator before I left for work.

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.   Because I left out the raw chicken, I cooked on high for about 2 hours before adding the cooked rice.