Slow Cooker Jambalaya

Name: Slow Cooker Jambalaya
Ingredients: 5–6 boneless skinless chicken thighs, cut into bite-sized pieces; Kosher salt and black pepper, to taste; 1 pound andouille sausage, sliced; 3 small bell peppers, stemmed and diced; 1–2 jalapeno peppers, seeded and minced; 2 stalks celery, chopped; 1 large onion, diced; 6 cloves garlic, minced; 1/2 cup chicken stock; 1 (14 ounces) can crushed tomatoes; 2 tablespoons Cajun seasoning, divided; 1 bay leaf; 1 tablespoon cornstarch; 1 3/4 cups uncooked instant brown rice; 1 pound raw shrimp, peeled, deveined, and tails removed; Chopped parsley and green onions, to garnish