Slow Cooker Method

1. Combine all ingredients except orzo and shrimp in the slow cooker.
2. Cover; cook on low for 7-9 hours or until chicken is cooked through.
3. Fifteen minutes before serving, stir in orzo and shrimp. Increase heat to high; cover and cook until the orzo is al dente and the shrimp are cooked through and tender.
4. Taste and add more salt if you desire. Dish and garnish with fresh parsley or cilantro or thyme depending on what you have on hand. Enjoy!

Stovetop Method

1. Combine all ingredients for the Creole seasoning in a small bowl and set aside.
2. In a dutch oven or a large saucepan over medium-high heat, add a splash of olive oil. Heat oil and cook the sausage until slightly browned, about 5 minutes.
3. Add bell pepper, onion, celery, and garlic; sauté and cook until softened but not translucent, about 4 minutes.
4. Stir in the cubed chicken breast; cook only until the chicken is no longer pink.
5. Add mushrooms, and give it a quick stir. Then Creole seasoning mix, followed by diced tomatoes with their juice and chicken bone broth. Throw in bay leaves, cover, and bring to a boil over medium-high heat.
6. Uncover, increase heat to high, and add orzo. Cook for 10 more minutes, occasionally stirring, until the orzo is cooked through and tender. Stir in uncooked shrimp and cook for 2-3 minutes or until pink and tender. 
7. Taste and add more salt if you desire. Dish and garnish with fresh parsley or cilantro or thyme depending on what you have on hand. Enjoy!