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Slow Cooker Chicken Jambalaya

Makes: 6 servings
Prep 15 mins Cook 5 hrs  Low or High 3 hours Cook 45 mins  high
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 )
  • Servings Per Recipe 6,
  • cal. (kcal) 265,
  • Fat, total (g) 4,
  • chol. (mg) 47,
  • sat. fat (g) 1,
  • carb. (g) 37,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 19,
  • vit. A (IU) 680,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1118,
  • Potassium (mg) 149,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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