Crock Pot Mexican Chicken With Green Chile Rice Recipe

Name: Crock Pot Mexican Chicken With Green Chile Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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, cut into 3-inch pieces; 1 (14 1/2 ounce) can stewed tomatoes, undrained; ½ cup salsa; ¼ cup raisins; ¼ teaspoon cinnamon; ¼ teaspoon ground cumin; 3 cups hot cooked rice, for serving; 1 (4 ounce) canchopped green chilies, drained

Servings: persons

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, cut into 3-inch pieces
1 (14 1/2 ounce) can stewed tomatoes, undrained
½ cup salsa
¼ cup raisins
¼ teaspoon cinnamon
¼ teaspoon ground cumin
3 cups hot cooked rice, for serving
1 (4 ounce) canchopped green chilies, drained

1
Layer squash, bell pepper and chicken in crock pot.
2
Mix tomatoes, salsa, raisins, cinnamon and cumin.
3
Pour over chicken mixture.
4
Cook on low 7 to 8 hours or until squash is tender and chicken juice is no longer pink.
5
Mix rice and chilies.
6
Remove chicken and vegetables from slow cooker, using slotted spoon.
7
Serve on rice.
8
Stir sauce in cooker.
9
spoon over chicken and vegetables.

821

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, cut into 3-inch pieces, 1 (14 1/2 ounce) can stewed tomatoes, undrained, and more.

Yes, Crock Pot Mexican Chicken With Green Chile Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Mexican Chicken With Green Chile Rice

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