Slow-Cooker Jambalaya

Ingredients:
8 ounces (1/2 pound) boneless skinless chicken breast
16 ounces frozen bell pappers 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 peppers, undrained
8 ounce package jambalaya rice mix

Directions:
Cut chicken into 1/2-inch strips. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker and top with chicken strips and turkey sausage. Add water, undrained tomatoes, and seasoning packet from rice. 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. 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.

Recipe by: fitnessmagazine.com