Slow Cooker Jambalaya

3 cups Swanson® Chicken Broth or Swanson® Chicken Stock

1 tablespoon Creole seasoning

1 large green pepper, diced

1 large onion, diced

2 cloves garlic, minced

½ teaspoon ground black pepper

2 large stalks celery, diced

1 (14.5 ounce) can diced tomatoes

1 pound kielbasa, diced

¾ pound skinless, boneless chicken thighs, cut into cubes

1 cup uncooked regular long-grain white rice

½ pound fresh medium shrimp, peeled and deveined

Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.