Meaty Slow-cooked Jambalaya

6 servings

1 can (28oz) diced tomatoes, undrained
1 c reduced-sodium chicken broth
1 large green pepper, chopped
1 medium onion, chopped
2 celery ribs, sliced
1/2 c white wine (or substitute add'l chick. broth)
4 garlic cloves, minced
2 t dried parsley flakes
1 t dried basil
1 t dried oregano
3/4 t salt
1 t cayenne pepper
2 lbs boneless chicken thighs, cut into 1 inch pieces
12 oz fully cooked spicy chicken sausage links

(note, original recipe also called for 2 t cajun seasoning, and 2 lbs uncooked medium shrimp)

In large bowl, combine everything listed before chicken.  Place chicken and sausage in 6-qt slow cooker. Pour contents of bowl on top.  Cook on low 7-9 hours.
(Stir in shrimp and cook additional 20 minutes.)

Suggested serving - serve over rice.