Crock Pot Chicken Jambalaya

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

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.

chicken, peppers, turkey sausage, water, tomatoes, jambalaya rice

Taken from www.food.com/recipe/crock-pot-chicken-jambalaya-263974 (may not work)