Slow Cooker Jambalaya

Name: Slow Cooker Jambalaya
Ingredients: 1 1/2 lbs boneless skinless chicken breast cut into 1″ pieces (don’t buy cutlets, get the thick breasts); 1 cup chorizo sausage, diced; 1 28 oz can diced tomatoes; 1 medium sweet onion, diced; 1 stalk celery, chopped; 1 cup reduced sodium chicken broth; 2 teaspoons dried oregano; 2 teaspoons creole seasoning (I used Chili taco mix); 2 teaspoons hot sauce (vary amount depending on desired kick to dish); 2 bay leaves; 1/2 teaspoon dried thyme; 1 lb frozen, peeled, cooked shrimp, thawed; cooked rice