Mexican Chicken with Green Chili Rice

 

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

• 1 Layer squash, bell pepper and chicken in 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 to 8 hours or until squash is tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
• 3 Mix rice and chilies.
• 4 Remove chicken and vegetables from cooker, using slotted spoon. Serve on rice. Stir sauce in cooker; spoon over chicken and vegetables.