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Crock Pot Chicken Jambalaya

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“From Fitness Magazine. We thought this was quite good, and easier than making it completely from scratch on the stove. I subbed fresh tomatoes and jalapenos with no problems. I also stirred in some small cooked and peeled shrimp 15 minutes before serving. I used Zatarain's Jambalaya mix which has no separate seasoning packet, so both the rice and spices went in together.”
READY IN:
7hrs 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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