A good hearty meal for the winter months, Slow Cooker Jambalaya Soup will warm you up. This cold and flu fighter may even convince you to change up your chicken soup routine.
In saucepan, bring broth, tomatoes, garlic, thyme, marjoram and cayenne to a boil. In 5 or 6 quart slow cooker, mix onion, celery, rice, and sausage. Add broth. Tuck in chicken, meaty sides down. Scatter bell pepper on top. Cover; cook on low heat setting 7 to 8 hours, or on high 2-½ to 3 hours, until rice has softened and chicken is tender. Uncover; turn to high. Add shrimp and okra; cover. Cook for 5 minutes, or until shrimp are cooked and okra is crisp-tender. Remove chicken and remove meat from bones. Ladle soup into bowls; add chicken to each serving.