I love using my crock pot when I come across an easy recipe like this. I made this for my kids and they loved it - not too spicy, just right. I generally prepare everything the night before while the kitchen is still a mess from dinner and just store everything in the fridge over night. Then in the morning you just pop those ingredients into the crock pot. I use a slow cooker liner... after all isn't the point of slow cooker cooking to make life easier? And to me, scrubbing a caked on mess after it's cooked all day does not make life easier. Agreed?Slow Cooker Jambalaya 1 lb Chicken, boneless, skinless breasts 1/2 lb Sausage (preferably andouille) 28 oz can Diced Tomatoes 1 Onion, chopped 1 Green Bell Pepper, chopped 1 Stalk of Celery, chopped 1 C Chicken Broth 2 t dried Oregano 2 t Creole Seasoning 1 t Hot Sauce 2 Bay Leaves 1/2 t dried Thyme 1/2 lb Shrimp, cut in pieces 2 C Cooked Rice In a slow cooker, combine all the ingredients except the shrimp and rice. Cover, and cook on LOW for 7 hours or HIGH for 3 hours. Stir in the shrimp, cover and cook for about 5 minutes (until the shrimp are cooked through). Discard bay leaves and spoon mixture over cooked rice.