Slow Cooker Jambalaya

Name: Slow Cooker Jambalaya
Ingredients: 1 (14.5-ounce) can diced tomatoes; 1 (14.5-ounce) can beef broth; 1 (8-ounce) can tomato paste; 2 bay leaves; 2 teaspoons dried basil; 1 1/2 teaspoons dried oregano; 1/2 teaspoon Tony Chachere's Creole Seasoning; 1/2 teaspoon Tabasco sauce; 1/2 teaspoon salt; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon cayenne pepper; 1/4 teaspoon black pepper; 1 medium onion, chopped; 1 green bell pepper, seeded and chopped; 2 celery ribs, chopped; 4 cloves garlic, minced; 1 pound Andouille sausage or use kielbasa, cut into slices; 2 chicken breasts, cut into 1-inch pieces; 1/2 pound shrimp, peeled and deveined; 1 1/2 cup white rice; 1 tablespoon chopped fresh parsley