Slow Cooker Jambalaya

  • 1 jar RAGÚ® Tomato Garlic & Onion Sauce
  • 1 lb. boneless skinless chicken thighs, cut in bite size pieces
  • 8 ounces andouille sausage or pork sausage , cut into thick slices
  • 2 medium red and/or green bell peppers, cut into chunks
  • 1 medium onion chopped
  • 1 cup uncooked rice
  • 2 cloves garlic
  • 1/2 tsp. salt
  • 8 ounces uncooked medium shrimp, peeled and deveined
  1. Combine sauce with all ingredients except shrimp in slow cooker sprayed with no-stick cooking spray. Cook covered on LOW 4 to 6 hours or HIGH 3 to 4 hours. Stir in shrimp and cook covered an additional 10 minutes or until shrimp turn pink. Thin sauce, if desired, with chicken broth or water.
Tip: Try with brown rice. It is an easy way to get your family to eat more whole grains.