Healthy Chicken Jambalaya

You've heard me say it before in other posts...I love the south, especially for the food. But its not always the healthiest cuisine. Here is a recipe I came across for lightened chicken jambalaya for all you southern bells out there (or wannabe's like me). 

• 8 ounces skinless, boneless chicken-breast halves
• 16 ounce package frozen bell peppers and onions
• 8 ounces smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
• 2 cups water
• 1 14 1/2 ounce can diced tomatoes with jalapeno peppers, undrained
• 8 ounce package jambalaya rice mix (I like using Zataran's lower sodium mix)  
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• Cut chicken into 1/2-inch strips. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker and top with chicken strips and turkey sausage. Add water, undrained tomatoes, and seasoning packet from rice. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in rice. Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and the rice is tender.
• Serves 6 with 256 calories each