You are here

Chicken Jambalaya

Chicken Jambalaya

Nutrition Facts
  • cal. (kcal) 265
Chicken Jambalaya
  • Makes: 6 servings
  • Carb Grams Per Serving: 37


  • 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


  1. Cut chicken into 1/2-inch strips. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker lined with a slow cooker liner 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 Information

Servings Per Recipe: 6
PER SERVING: 265 cal., 4 g total fat (1 g sat. fat), 37 g carb. (2 g fiber), 19 g pro.