Jambalaya in the slow cooker

This was a team effort but well worth it. I am a full time employee so the slow cooker is used often in our household. Soccer, tutors, daycare, school, etc does not leave much time home cooked dinners during the week and I strongly believe that you should have at least 1 meal a day that everyone gets together. Breakfast (minus dad) and dinner (we all make that one) is it. This jambalaya is so good, not spicy, and healthy.

Ingredients:
1.5 lbs chicken (boneless skinless)
1 lbs smoked sausage (fat free)
1 large green pepper
2 8oz can of crushed tomatoes (while can juice and all)
2 tbsp of fresh garlic (mashed)
1 cup chicken broth
1 tbsp Creole spice mix
1 tsp thyme
1 tsp ground oregano
1 lb. large shrimp (peeled and deveined)
2 cup brown rice

Direction: mix all except the last two ingredients together into crock pot. Cook on low for 4 hours. Add shrimp and rice after the 4 hours and cook on high for 1 hour. Mix half way through the hour so rice does not stick to crock pot. Enjoy!

This recipe is a variation from the all*you magazine.