Crock Pot Jambalaya

Yes, I know that traditionally Jambalaya has seafood/shrimp in it, but this recipe is good for my non-fish-eating son. It's spicy and filling and still has that Cajun feel to it.

1 pound boneless, skinless chicken breasts- cut into 1 inch cubes
1 14 oz pkg Butterball Turkey Smoked Sausage, sliced
2 14.5 oz cans no salt added diced tomatoes
3 T dried minced onion
1 cup Imagine organic low sodium chicken broth
2 t dried oregano
2 t dried parsley
2 t minced garlic
2 t Cajun seasoning
1 t cayenne pepper
1/2 t dried thyme
2 cups instant brown rice, cooked according to package directions

In a crock pot, mix the chicken, sausage, tomatoes, spices, and broth. Cover and cook 7 to 8 hours on low or 3 to 4 hours on high. Mix in cooked rice and cover for 15 minutes to warm through.

Makes 6 servings