Chicken Jambalaya

(Courtesy of Fitness)

Ingredients:
8 oz. boneless, skinless 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
1 can (14 1/2 oz.) diced tomatoes with jalapeno peppers, undrained
8 oz. pkg. jambalaya rice mix

Directions:
Cut into 1/2 inch strips.  Place frozen vegetables into a 3 1/2 or 4 qt. slow cooker lined with slow cooker liner 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 (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and rice is tender.