Slow Cooked Jambalaya

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes 
1 pound andouille sausage, sliced 
1 (28 ounce) can crushed tomatoes with juice 
1 large onion, chopped 
1 large green bell pepper, chopped 
1 cup chicken broth  
2 teaspoons dried oregano  
2 teaspoons dried parsley
2 teaspoons Cajun seasoning  
1 teaspoon cayenne pepper 
1/2 teaspoon dried thyme
salt & pepper to taste
juice from 1 lemon  

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, thyme, salt, and pepper.  Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp and lemon juice during the last 30 minutes of cook time.  Serve over white rice.  
The first time I made jambalaya I think you could literally breathe fire after you ate it.  The taste testers were begging for milk to cool the heat.  This time there was a burn, but a good burn.  If you are making this for kids I would suggest cutting the cajun seasoning and cayenne pepper in half.  Also, if you want to put this in the crockpot in the morning I would suggest doing your prep the night before.  There is a lot of chopping/cutting to do.  So just in time for Mardi Gras this is a perfect dish, Enjoy!