Crock Pot Mexican Chicken With Green Chile Rice

• 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
• 12 cup salsa
• 14 cup raisins
• 14 teaspoon cinnamon
• 14 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.

butternut squash, green bell pepper, chicken breasts, tomatoes, salsa, raisins, cinnamon, ground cumin, rice, green chilies

Taken from www.food.com/recipe/crock-pot-mexican-chicken-with-green-chile-rice-301418 (may not work)