CHICKEN TINGA AND BUTTERNUT SQUASH STEW

Chicken Tinga and Butternut Squash Stew image

Warm up with our Chicken Tinga and Butternut Squash Stew recipe. Our Chicken Tinga and Butternut Squash Stew takes only 15 minutes to prep but then stews for hours in a slow-cooker making it full of taste.

Provided by My Food and Family

Categories Home

Time 8h30m

Number Of Ingredients 10

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Ingredients

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 sour cream
2 Tbsp. chopped fresh cilantro

Steps:

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

Nutrition Facts : Calories 0 g, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g