Chicken Tinga and Butternut Squash Stew

• 1 Reynolds Slow Cooker Liner
• 1 butternut squash (2 lb.), peeled, cut into 1-inch pieces
• 2 cans (14.5 oz. each) diced tomatoes, drained
• 1 onion, chopped
• 2 canned chipotle peppers in adobo sauce, chopped
• 1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
• 1-1/2 lb. boneless skinless chicken thighs
• 4 cups hot cooked long-grain white rice
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. chopped fresh cilantro

1. Place liner in slow cooker as directed on package.
2. Place squash in slow cooker; top with tomatoes, onions and peppers.
3. Pour dressing over ingredients in slow cooker; top with chicken.
4. Cover with lid.
5. Cook on LOW 8 to 9 hours (or on HIGH 4 to 6 hours).
6. Remove chicken from slow cooker; cool slightly.
7. Pull into shreds with 2 forks.
8. Return to slow cooker; mix well.
9. Serve over rice topped with sour cream and cilantro.

liner, butternut, tomatoes, onion, peppers, vinaigrette, boneless skinless chicken thighs, hot cooked, s, fresh cilantro

Taken from www.kraftrecipes.com/recipes/chicken-tinga-butternut-squash-stew-186661.aspx (may not work)