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Chicken Jambalaya

Chicken Jambalaya

Chicken Jambalaya

Chicken Jambalaya


8 ounces skinless, boneless chicken-breast halves

16 ounce package frozen bell 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, undrained

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 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 to 6 hours or on high-heat setting for 2 1/2 to 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 the rice is tender.

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