Slow Cooker Chicken, Sausage & Shrimp Jambalaya

Name: Slow Cooker Chicken, Sausage & Shrimp Jambalaya
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into bite size pieces; 1 pound smoked turkey or chicken sausage, sliced in half-inch pieces; 2 to 3 tablespoons creole or cajun seasoning; salt, to taste; 2 cans (14.5 oz. each) petite-diced tomatoes with onion, celery and green pepper; 2 medium red, green or yellow bell peppers, seeded, cored and cut in two inch strips; 2 medium onions, diced; 2 medium yellow squash, cut into bite size pieces; 1 pound pre-cooked deveined and peeled shrimp; hot cooked rice; 4 tablespoons fresh chopped parsley; reynolds kitchens® slow cooker liners; half each ingredient listed for regular size slow cookers

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Veggies, smoked sausage, chicken and shrimp combine in a slow cooker to make a delicious, healthy jambalaya.

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Ingredients

2 pounds boneless, skinless chicken thighs, cut into bite size pieces
1 pound smoked turkey or chicken sausage, sliced in half-inch pieces
2 to 3 tablespoons creole or cajun seasoning
salt, to taste
2 cans (14.5 oz. each) petite-diced tomatoes with onion, celery and green pepper
2 medium red, green or yellow bell peppers, seeded, cored and cut in two inch strips
2 medium onions, diced
2 medium yellow squash, cut into bite size pieces
1 pound pre-cooked deveined and peeled shrimp
hot cooked rice
4 tablespoons fresh chopped parsley
reynolds kitchens® slow cooker liners
half each ingredient listed for regular size slow cookers