Chicken Jambalaya

0 PT2H30M 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

Chicken Jambalaya

Cook time: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)
Course: main dish
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Step 1:

Cut chicken into 1/2-inch strips. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker lined with a Reynolds® Slow Cooker Liner and top with chicken strips and turkey sausage.

Step 2:

Add water, undrained tomatoes, and seasoning packet from rice.

Step 3:

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

Step 4:

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.