Chicken Jambalaya

Ingredients

• 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
• 14.5  ounce diced tomatoes with jalapeno peppers, undrained
• 8  ounce package jambalaya rice mix

Directions

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.