Forget the store bought Jambalaya! Try making it from scratch and avoid the extra sodium in the packaged seasoning. This meal is made in the slow cooker and in just a few hours! This recipe yields about 4-6 servings, so it's also perfect for storing and eating later. But, we recommend letting everyone in on this one :)  
crock-pot-skinny-chicken-jambalaya-2 pc: yummy healthy easy
Ingredients:
  • 3 chicken breasts, sliced into strips
  • 2 bell peppers, sliced into strips
  • 1 onion, sliced into circles and then quartered
  • ½ cup celery, diced
  • 1 (14.5-oz) can petite diced tomatoes
  • 2 cups water
  • 2 cups no-sodium chicken stock
  • 2 bay leaves
  • ¼ tsp cayenne pepper
  • 2 tsp chopped garlic
  • ½ tsp onion powder
  • Salt and pepper to taste
  • 1 tsp hot pepper sauce
  • 2 cups uncooked brown rice
  Instructions:
  • Place sliced peppers, onions, celery and garlic in the bottom of slow cooker. Top with chicken strips. Add water, chicken stock, hot pepper sauce and tomatoes, undrained! Add in all dry ingredients (cayenne pepper, onion powder, salt, pepper, bay leaves). Cover and cook on low heat setting for 5-6 hours or high heat setting for 2½ to 3 hours. Stir in rice. (If using low heat setting, turn it to high now). Cover and cook about 45 minutes or until rice is tender and most of the liquid absorbed. Serve in bowls and enjoy!