INGREDIENTS

1 1/2 pounds boneless skinless chicken thighs, cubed

1 package (12 to 16 ounces) frozen peppers and onions blend

1 can (14 1/2 ounces) diced tomatoes, undrained

1 package (8 ounces) Zatarain's® Jambalaya Rice Mix

1 pound large shrimp, thawed, peeled and deveined

INSTRUCTIONS 

1. Place chicken, vegetables and tomatoes in slow cooker. Stir until well blended. Cover
2. Cook 3 1/2 hours on HIGH or 7 1/2 hours on LOW
3. Stir in Rice Mix and shrimp. Cover. Cook 30 minutes longer on HIGH or until shrimp turn pink and rice is tender

Recipe courtesy of McCormick