Slow Cooker Chicken and Shrimp Jambalaya recipes

Name: Slow Cooker Chicken and Shrimp Jambalaya recipes
Ingredients: 1 lb. boneless skinless chicken thighs; 1 cup (2 stalks) sliced celery; 2 large onions, diced; 1 cup diced red bell pepper; 1 (14.5 ounce) can diced tomatoes, undrained; ½ cup chicken broth; 3 ounces (about ⅓ cup) tomato paste; 2 teaspoons Cajun or Creole seasoning; 2 teaspoons minced garlic; ½ teaspoon salt; 1 lb. peeled and deveined cooked shrimp (I use frozen shrimp that I thaw in the refrigerator overnight); white rice; fresh parsley