Add frozen onions and frozen peppers and cook until soft, about 2 minutes. (See notes if you are using fresh instead of frozen.)
Stir in shredded, cooked chicken and Italian seasoning. Stir until warmed through and fragrant.
Stir in sausage, garlic, and crushed tomatoes and mix well.
Add broth, rice, and creole seasoning and stir.
Reduce the heat to medium-low and cover the pot with a fitted lid.
Cook 20 minutes or until the rice is tender and most of the liquid is absorbed.
Remove the pot from the heat and add the shrimp. Stir it slowly but continuously for about 3 minutes until the shrimp is pink. Don't overcook!
Optional: Top the jambalaya with a garnish of fresh Italian parsley, chives, chopped basil leaves, or green onion before serving.
Video
Notes
*If you are using fresh bell peppers and onions you'll need to cook them until softened, about 5 minutes.*If you are using raw chicken breasts instead of a pre-cooked chicken, dice the chicken before adding it to the pan. Cook until slightly browned and no longer pink in the middle. Add the frozen onions and bell pepper to the pan after the chicken so that the meat can cook thoroughly without overcooking the vegetables.See the complete blog post for slow cooker and pressure cooker directions.