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Mexican Chicken with Green Chili Rice
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Prep Time:
15 minutes
Total Time:
7 hours 25 minutes
Spicy slow-cooked Mexican chicken and veggie rice dinner.
Ingredients:
  • 1 medium butternut squash, peeled and cut into 2-inch pieces
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 4 skinless, boneless chicken breast halves (about 1 pound), each cut into 3 pieces
  • 1 can (14 1/2 ounces) stewed tomatoes, undrained
  • 1/2 cup salsa
  • 1/4 cup raisins
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 3 cups hot cooked rice, for serving
  • 1 can (4 ounces) chopped green chilies, drained
Instructions:
  • Arrange the squash, bell pepper, and chicken in a 3 1/2- to 6-quart slow cooker. Combine the tomatoes, salsa, raisins, cinnamon, and cumin, then pour over the chicken mixture.
  • Cook on low heat for 7 to 8 hours until the squash is tender and the chicken juices run clear when thickest pieces are cut.
  • Combine the rice and chilies, blending the flavors perfectly.
  • Using a slotted spoon, elegantly transfer the chicken and vegetables from the cooker onto a bed of fluffy rice. Mix the sauce in the cooker well and generously drizzle it over the chicken and vegetables before serving.

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