- cal. (kcal) 265
- Makes: 6 servings
- Carb Grams Per Serving: 37
skinless, boneless chicken-breast halves
frozen bell peppers and onions
smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
14 1/2 -
diced tomatoes with jalapeno peppers, undrained
jambalaya rice mix
- 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 InformationServings Per Recipe: 6
PER SERVING: 265 cal., 4 g total fat (1 g sat. fat), 37 g carb. (2 g fiber), 19 g pro.