Crock Pot Sausage & Chicken Jambalaya

1-2 boneless chicken thighs
1 onion chopped
4 stalks celery - chopped
1 - 14.5 ounce can of chicken broth
1 10 ounce can tomato paste
1 tsp garlic powder
1 1/2 teaspoon cajun seasoning
1 green bell pepper - chopped
1 lb sausage
2 cups instant rice

Place chicken thighs in bottom of crock pot.  Cover with onions & celery.  Add chicken broth & tomato paste.  Stir to combine chicken broth & tomato paste.  Cook on low for 5-6 hrs.

30 mins prior to serving, break up chicken with a large spoon - it should just fall apart.  Add cooked sausage slices, bell pepper, instant rice & seasonings.  Stir very well to make sure rice is mixed with liquids.

Place lid back on crock pot & cook covered on low for 30 mins more.  Serve

Label (24) Crock Pot Jambalaya Place chicken in crockpot, cover w/ onion & celery.  Add bag of broth. Cook low for 5-6 hrs. 30 mins before serving break up chicken, add cooked sausage, bell pepper, bag of rice.  Stir well. Cook low 30 mins.