Slow Cooker Chicken Jambalaya
ounces skinless, boneless chicken breast halves
16 ounce package frozen loose-pack pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onions)
ounces smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
14 1/2 ounce can diced tomatoes with jalapeno peppers
8 ounce package jambalaya rice mix
- Cut chicken into 1/2-inch strips. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker. Top with chicken strips and turkey sausage. Add water, undrained tomatoes, and seasoning packet from rice, if present.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in rice. If cooking on low-heat setting, turn to high-heat setting. Cover and cook 45 minutes more or until most of the liquid is absorbed and rice is tender. Makes 6 servings.
Nutrition Facts(Slow Cooker Chicken Jambalaya )
- Per serving:
- 265 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 47 mg chol.,
- 1118 mg sodium,
- 37 g carb.,
- 2 g fiber,
- 2 g sugar,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet