Slow Cooker Jambalaya

Name: Slow-Cooker Jambalaya
Ingredients: 1 pound boneless, skinless chicken breast, cut into bite-size pieces; 4 ounces smoked turkey sausage, chopped; 3 cups chopped fresh collard greens (see Tip); 1 ¼ cups chopped green bell pepper; 2 stalks celery, thinly sliced (1 cup); ¾ cup chopped onion; 1 (28 ounce) can no-salt-added crushed tomatoes, undrained; 1 tablespoon quick-cooking tapioca; 4 cloves garlic, minced; 1 teaspoon dried thyme, crushed; 1 teaspoon crushed red pepper; 8 ounces frozen peeled and deveined medium shrimp, thawed; 2 cups hot cooked brown rice; Chopped fresh parsley