Crockpot Mexican Chicken with Green Chile Rice
1 medium butternut squash, peeled and cut into 2-inch pieces
1 medium green bell pepper, cut into 1- inch pieces
4 boneless, skinless chicken breast, cut into 3-inch pieces
1 can (14.5 oz) stewed tomatoes, undrained
1/2 C. salsa
1/4 C. raisins
1/4 t. cinnamon
1/4 t. ground cumin
3 C. hot cooked rice, for serving
1 can (4 oz) chopped green chilies, drained
Layer squash, bell pepper and chicken in crockpot. Mix tomatoes, salsa, raisins, cinnamon and cumin. Pour over chicken mixture. Cook on low 7 to 8 hours or until squash is tender and chicken juice is no longer pink. Mix rice and chilies.
Remove chicken and vegetables from slow cooker, using slotted spoon. Serve on rice. Stir sauce in cooker. spoon over chicken and vegetables.
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