Slow Cooker Chicken Jambalaya

Servings: 6

Time: 20 minutes prep, 5 - 6 hours on low (plus 45 min on high) or 2.5 - 3 hours on high (plus 45 min on high)

Ingredients

8 oz chicken breasts, cut into small chunks

16 oz frozen bell peppers and onions

1 1/4 cups water

14.5 oz can diced tomatoes and green chilies, undrained

1 cup white rice

Jambalaya rice seasoning (see below)

Jambalaya Rice Seasoning

1 Tbsp onion powder

1 Tbsp dried parsley flakes

1 Tbsp chicken bouillon granules

1/2 tsp dried thyme

1/2 tsp garlic powder

1/2 tsp ground black pepper

1/4 tsp cayenne pepper

1/4 tsp salt

1 bay leaf

Directions

Mix together dry white rice with the jambalaya rice seasoning and set aside in an airtight container.

Place chicken breasts, frozen bell peppers and onions, water and diced tomatoes and green chilies in a slow cooker. Cook on low for 5 - 6 hours or high for 2.5 - 3 hours. 

Turn slow cooker on high and add in the rice and seasoning. Cook on high for 45 minutes until rice is tender and all the water is absorbed.