Slow Cooker Chicken and Sausage Jambalaya

Ingredients

One 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)

Prep

LINE a 5-to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
PLACE chicken and sausage in the slow cooker. Sprinkle with 1 to 2 teaspoons of seasoning depending on how seasoned you like things.
POUR canned tomatoes on top of the chicken and sausage. Add peppers, onion and squash to the slow cooker.

Cook

COVER and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
ADD pre-cooked shrimp and stir to mix well. Cook for another 5 to 10 minutes on low heat.
SERVE jambalaya in bowls over hot cooked rice. Season with salt to taste and sprinkle with chopped parsley.

Prep Time: 15 minutes
Cook Time: Low for 7-8 hours, High for 3-4
Servings: 6 servings