Chicken Jambalaya

Chicken Jambalaya

  • Cook Time: 5 - 6 hours (low) or 2 1/2 - 3 hours (high)
  • Course: Main Dish

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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

Directions

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.

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