Chicken Jambalaya

(Courtesy of Fitness)

 

Ingredients:

8 oz. skinless, boneless chicken breast halves

16 oz. pkg. frozen bell peppers and onions

8 oz. smoked turkey sausage, halved lengthwise and cut into 1/2 inch slices

2 c. water

14.5 oz. diced tomatoes with jalapeno peppers, undrained

8 oz. pkg. jambalaya rice mix

 

Directions:

Cut chicken into 1/2 inch strips.  Place frozen vegetables into a 3 1/2-4 qt slow cooker and top with chicken strips and turkey sausage.  Add water, undrained tomatoes, and seasoning packet from rice.  Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2 1/2-3 hours.  Stir in rice.  Cover and cook about 45 minutes more on the high-heat setting, or until most of the liquid is absorbed and the rice is tender.

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