Slow Cooker Chicken Jambalaya

This Chicken Jambalaya hails from New Orleans. The spicy Cajun flavor is sure to put a zip in your day.

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1 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
15 mins
Cook:
5 hrs Low or High 3 hours
Cook:
45 mins high
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Slow Cooker Chicken Jambalaya

Ingredients
8
ounces skinless, boneless chicken breast halves
1
16 ounce package frozen loose-pack pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onions)
8
ounces smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
2
cups water
1
14 1/2 ounce can diced tomatoes with jalapeno peppers
1
8 ounce package jambalaya rice mix

Directions

  1. 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.
  2. 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
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