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.
Into a 5 or 6 quart slow cooker, add onions, celery, rice, and sausage. Add broth then tuck chicken under liquid, meaty sides down. Scatter peppers on top. Cover and cook on low for 7 to 8 hours, or on high for 2-½ to 3 hours, until rice has softened and chicken is tender. Turn to high (or keep on high) and add shrimp and okra. Cook for 5 minutes, or until shrimp are cooked and okra is crisp-tender. Remove chicken and cut meat from bones. Ladle soup into bowls and add chicken to each portion.