Slow Cooker Jambalaya

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1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1/2 pound andouille sausage, diced

1 (28-ounce) can diced tomatoes

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 stalk celery, chopped

1 cup reduced-sodium chicken broth

2 teaspoons dried oregano

2 teaspoons Cajun or Creole seasoning

1 teaspoon hot sauce

2 bay leaves

1/2 teaspoon dried thyme

1 pound frozen peeled and cooked shrimp, thawed

2 cups cooked rice