Crock Pot Chicken Jambalaya

From Fitness Magazine. We thought this was quite good, and easier than making it completely from scratch on the stove. I subbed fresh tomatoes and jalapenos with no problems. I also stirred in some small cooked and peeled shrimp 15 minutes before serving. I used Zatarain's Jambalaya mix which has no separate seasoning packet, so both the rice and spices went in together.

• Ready In: 7 hrs 5 mins
• Serves: 6

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 1/2ounce) can  diced tomatoes with jalapeno peppers, undrained
• 1 (8 ounce) package  jambalaya rice mix

Directions

1. Cut chicken into 1/2-inch strips.
2. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker and top with chicken strips and turkey sausage.
3. Add water, undrained tomatoes, and seasoning packet from rice.
4. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
5. Stir in rice.
6. 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.