Mexican Chicken With Green Chili Rice

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 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 breasts, halved, cut into 3 pieces each
• 1 (14 1/2 ounce) can 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
• 1 (4 ounce) can chopped green chilies, drained

Recipe

• 1 layer squash, bell pepper and chicken in a 3 1/2 to 6 quart slow cooker. mix tomatoes, salsa, raisins, cinnamon, and cumin, pour over chicken mixture.
• 2 cover and cook on low heat setting 7-8 hours or until squash is tender and juice of chicken is no longer pink when center is cut.
• 3 mix rice and chiles.
• 4 remove chicken and vegetables from cooker, usaing slotted spoon. serve on rice. stir sauce in cooker, spoon over chicken and vegetables.