Slow Cooker Jambalaya - cooking recipe

Ingredients

3 cups Swanson(R) Chicken Broth or Swanson(R) Chicken Stock
1 tablespoon Creole seasoning
1 large green pepper, diced
1 large onion, diced
2 cloves garlic, minced
1/2 teaspoon ground black pepper
2 large stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 pound kielbasa, diced
3/4 pound skinless, boneless chicken thighs, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 pound fresh medium shrimp, peeled and deveined

Preparation

Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.