Begin by dicing the chicken breast into bite-sized cubes and slicing the andouille sausage into rounds. Place both proteins evenly in the bottom of your crockpot.

Next, chop the celery, bell peppers, and onion into small pieces, then mince the garlic. Toss these veggies into the crockpot with the chicken and sausage.

Sprinkle in the Creole seasoning, oregano, thyme, cayenne pepper, salt, and pepper. Stir the mixture thoroughly.

Pour the crushed tomatoes and chicken broth over the mixture, ensuring everything is submerged. Stir gently.

Cover your crockpot with its lid and select the cooking setting; set to low heat for 6 hours or high heat for 4-6 hours.

About 30 minutes before serving, add the thawed shrimp to the crockpot and stir gently.

While the jambalaya finishes cooking, bring a pot of water to a boil and cook the long-grain rice according to package instructions.

Once everything is cooked, serve the jambalaya over the prepared rice or mix it in.