Easy Slow-Cooker Jambalaya

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2 pounds boneless, skinless chicken thighs

1 pound smoked sausage, cut into 2-inch slices

1 large onion, chopped

1 large green bell pepper, seeded and chopped

3 stalks celery, chopped

1 (28 oz.) can diced tomatoes with juice

3 cloves garlic, chopped

2 cups chicken broth

1 tablespoon Cajun or Creole spice mix

1 teaspoon dried thyme

1 teaspoon dried oregano

1 pound extralarge shrimp, peeled and deveined

1 3/4 cups long-grain rice

Parsley, optional

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