Slow Cooker Jambalaya

2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped in a small dice
1 large green bell pepper, seeded and chopped in a small dice
3 stalks celery, cut in a small dice
1 28-ounce can diced tomatoes, with juice
3 cloves garlic, minced
2 cups chicken stock
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound jumbo shrimp, peeled and deveined
1-3/4 cups long-grain rice
2 tablespoons fresh parsley, minced

1. In the bottom of a 6-quart slow cooker combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken stock, Cajun seasoning, thyme and oregano.

2. Put the lid on and cook on low for 5 hours.

3. Add shrimp and rice to the slow cooker and stir.

4. Place the lid back on, turn the heat to high and cook for an additional 1 hour and 30 minutes.

Stir and sprinkle with chopped parsley just before serving.