Chicken and Shrimp Jambalaya (Slow Cooker)

This seemed to be missing something to me- I definitely think a sprinkling of cheese on top helped. I also think I left it in the slow cooker too long- as the chicken fell to dust when you took a bite.
1 tablespoon canola oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 garlic cloves, minced
4 ounces turkey kielbasa, halved and cut into 1/4-inch-thick slices
2 teaspoons salt-free Cajun seasoning
1/2 teaspoon dried thyme
1/4 teaspoon Spanish smoked paprika (optional)
2 (14 1/2-ounce) cans diced tomatoes with onion and green peppers, undrained
1 (14-ounce) can fat-free, lower-sodium chicken broth
2 (3 1/2-ounce) bags boil-in-bag long-grain rice
1 pound medium shrimp, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon hot sauce
Fresh parsley leaves (optional)

Preparation

3. Add turkey kielbasa, and next 5 ingredients (through chicken broth) to slow cooker.

6. Add cooked rice and remaining ingredients except parsley garnish to slow cooker.

7. Cover and cook on HIGH 15 minutes or until shrimp are done. Garnish with parsley leaves, if desired.

Yield: 8 servings (serving size: 1 1/4 cups)
Amount per serving

The Waxed Bean