Chicken Jambalaya

March 24 at 9:41 pm 1 comment

Ok, I really can’t take the credit here as my husband did all of the cooking. However, this is a recipe that we both enjoyed VERY much last week. Again, this one comes from my 5-Ingredient Slow Cooker book, and it’s probably my favorite recipe from there so far.

8 oz boneless skinless chicken breasts, cut into 1/2 inch strips
1 16-oz pkg frozen stirfry veggies (red, green, and yellow peppers and onions)
8 oz smoked turkey sausage, halved lengthwise and cut into 1/2 inch pieces
2 cups water
1 14 1/2-oz can diced tomatoes with jalapeños, undrained
1 8-oz pkg jambalaya rice mix

Place veggies in a 3 1/2 quart slow cooker. Top with chicken strips and sausage. Add water, tomatoes, and seasoning packet from rice (if present). 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 mix and turn to high-heat setting. Cover and cook 45 minutes or until most of the liquid is absorbed and rice is tender.

This is a GREAT one-bowl recipe. It’s full of lean meat and veggies and is just the right amount of filling. It’s got a good spice, but nothing too dangerous 🙂 I’m sure this would be even better with fresh peppers and onions… feel free to give that a try and tell me what you think. The frozen veggies are a nice convenience, though, and you actually don’t lose much nutritional value.

Check out the interesting history of jambalaya as well as some great ingredient variations at Wikipedia.


Entry filed under: Recipes, Uncategorized. Tags: , , , .

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1 Comment Add your own

  • 1. Suzanne  |  July 25 at 8:10 am

    This is really good and easy – I’ll make it again.


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