Crock Pot Chicken Jambalaya - cooking recipe

Ingredients

8 ounces boneless skinless chicken breast halves
1 (16 ounce) package frozen 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
1 (8 ounce) package jambalaya rice mix

Preparation

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.