Super-Easy One-Pot Recipes

Chicken Jambalaya

Prep: 15 minutes
Cook: 5 to 6 hours (on low) or 2 1/2 to 3 hours (on high) + 45 minutes (on high)
Makes: 6 servings

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 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.

Nutrition facts per serving: 265 calories, 19g protein, 37g carbohydrate, 4g fat (1g saturated), 2g fiber.