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
Preparation
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.
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.
Mix rice and chilies.
Remove chicken and vegetables from cooker, using slotted spoon. Serve on rice. Stir sauce in cooker; spoon over chicken and vegetables.
