Crockpot Colorado Jambalaya

Ingredients

• 1 Large Skinless Chicken Breast (uncooked, left whole)
• 1 lb Smoked Sausage or Andouille (sliced into half circles)
• 2 1/2 cups (2 cans) Chicken Broth
• 1 can (14.5 oz) Fire Roasted Diced Tomatoes
• 1 can (small 4oz) Diced Green Chiles
• 1 Green Bell Pepper - chopped/diced
• 2 Stalks Celery - chopped
• 1/2 Medium Yellow Onion - chopped/diced
• 2 bay leaves
• 2 tsp Cajun Seasoning (such as Tony's)
• 1 tsp Oregano
• 1/2 tsp Thyme
• 1 1/2 cups White or Brown Minute Rice

Directions

1. Add Broth, chopped and canned vegetables, sausage and spices to crock pot and stir.
2. Place chicken breast on top. Cover and cook on low for 6 hours.
3. Remove cooked chicken and shred with fork. Return to crock pot and stir.
4. Increase crock pot to high temp.
5. Stir in rice and continue cooking, covered, for 20 minutes.