Crock Pot Skinny Chicken Jambalaya

• 2 chicken breasts, sliced into strips
• 8 smoked turkey sausages, halved lengthwise and cut into 1/2 inch slices (you can find these in the aisle with the hot dogs)
• 2 bell peppers, sliced into strips
• 1 onion, sliced
• 1 (14.5-oz) can petite diced tomatoes
• 2 cup water
• 8 oz package jambalaya rice mix

1. Place your sliced peppers and onions in the bottom of slow cooker.
2. Top with chicken strips and turkey sausage.
3. Add water and undrained tomatoes.
4. Cover and cook on low heat setting for 5-6 hours or high heat setting for 2 1/2 to 3 hours.
5. Stir in rice.
6. (If using low heat setting, turn it to high at this point) Cover and cook about 45 minutes or until rice is tender and most of the liquid absorbed.
7. Dish up in bowls and ENJOY!

chicken breasts, turkey sausages, bell peppers, onion, tomatoes, water, jambalaya rice

Taken from cookpad.com/us/recipes/340839-crock-pot-skinny-chicken-jambalaya (may not work)