Slow Cooker Jambalaya

• 1 - 14.5oz. can diced tomatoes, not drained
• 1 - 14.5oz. can chicken broth
• 1 - 6oz. can tomato paste
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped 
• 1 medium red onion, chopped
• 1 jalapeno, minced 
• 1 tbsp. chopped garlic
• 3 tsp. dried parsley flakes
• 2 tsp. dried basil
• 1-1/2 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 1 tsp. hot pepper sauce
• 1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
• 1 - 13. oz. chicken hardwood smoked sausage, cut into coins
• 3/4 lb. uncooked medium shrimp, peeled and deveined, tais removed

Combine the tomatoes, broth and tomato paste in your slow cooker. Stir in the bell peppers, onion,  jalapeno, garlic and seasonings. Stir in chicken and sausage.  

Cover and cook on low for 3 - 3.5 hours or until chicken is cooked through. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink.

Enjoy!