Chicken Tinga and Butternut Squash Stew

By sassy47

Ingredients

• 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

Preparation

Step 1

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.