Prep the Crock Pot by adding 1 cup of long-grain rice, 1 pound of diced chicken, 1 pound of sliced sausage, 1 diced bell pepper, 1 chopped onion, and 3 cloves of minced garlic. Pour in 1 can of diced tomatoes, 4 cups of chicken broth, and add 1 bay leaf.

Mix ingredients using a wooden spoon until well combined, ensuring there are no clumps of rice.

Cover the Crock Pot, set to low heat, and cook for approximately 8 hours without lifting the lid.

After 8 hours, check that the rice is fluffy and the meat is cooked. Remove the bay leaf, serve in bowls, and garnish with sliced green onions.