Slow Cooker Chicken And Sausage Jambalaya

Ingredients

• Slow Cooker Chicken And Sausage Jambalaya
• INGREDIENTS
• 1 pound boneless, skinless chicken thighs, cut into bite size pieces
• 12 ounces pre- cooked deveined and peeled shrimp
• 8 ounces smoked turkey or chicken sausage, sliced in half inch pieces
• One can (14.5 ounces) petite diced tomatoes with onion, celery and green pepper
• 2 medium size bell peppers (red, green or yellow), seeded, cored and cut in two inch strips
• 1 medium onion, diced
• 1 medium size yellow squash, cut into bite size pieces
• 2 tablespoons fresh chopped parsley
• 1 to 2 teaspoons creole or Cajun seasoning
• Salt, to taste
• Cooked Rice for serving (microwavable or minute rice is perfect for this recipe)

Instructions

1. DIRECTIONS
2. Step 1:
3. LINE a 5-to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
4. Step 2:
5. PLACE chicken and sausage in the slow cooker. Sprinkle with 1 to 2 teaspoons of seasoning depending on how seasoned you like things.
6. Step 3:
7. POUR canned tomatoes on top of the chicken and sausage. Add peppers, onion and squash to the slow cooker.
8. Step 4:
9. COVER and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
10. Step 5:
11. ADD pre-cooked shrimp and stir to mix well. Cook for another 5 to 10 minutes on low heat.
12. Step 6:
13. SERVE jambalaya in bowls over hot cooked rice. Season with salt to taste and sprinkle with chopped parsley.

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