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More Popular Recipes

Crockpot Mexican Chicken With Green Chile Rice

Recipe #301418 | ½ day | 15 min prep | SERVES 4 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Sassy in da South

RECIPE BY: Sassy in da South

A meal in a dish, that's my kind of meal when I'm rushed and not going to be home. This recipe is one I've used several times for rushed days.

Posted on: Apr 30, 2008

Print Recipe

Ingredients

  • 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 breast, cut into 3-inch pieces
  • 1 (14 1/2 ounce) can stewed tomatoes, undrained
  • 1/2 cup salsa
  • 1/4 cup raisins
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cumin
  • 3 cups hot cooked rice, for serving
  • 1 (4 ounce) can chopped green chilies, drained

    • Directions

    1. 1
      Layer squash, bell pepper and chicken in crockpot.
    2. 2
      Mix tomatoes, salsa, raisins, cinnamon and cumin.
    3. 3
      Pour over chicken mixture.
    4. 4
      Cook on low 7 to 8 hours or until squash is tender and chicken juice is no longer pink.
    5. 5
      Mix rice and chilies.
    6. 6
      Remove chicken and vegetables from slow cooker, using slotted spoon. Serve on rice. Stir sauce in cooker. spoon over chicken and vegetables.

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    Nutrition Facts

    Serving Size 1 (752g)

    Recipe makes 4 servings

    Calories 521
    Calories from Fat 22 (4%)
    Amount Per Serving %DV
    Total Fat 2.5g 3%
    Saturated Fat 0.6g 2%
    Monounsaturated Fat 0.5g
    Polyunsaturated Fat 0.7g
    Trans Fat 0.0g
    Cholesterol 68mg 22%
    Sodium 531mg 22%
    Potassium 1886mg 53%
    Total Carbohydrate 93.4g 31%
    Dietary Fiber 9.1g 36%
    Sugars 19.7g
    Protein 36.0g 72%
    Vitamin A 30923mcg 618%
    Vitamin B6 1.4mg 69%
    Vitamin B12 0.4mcg 7%
    Vitamin C 163mg 273%
    Vitamin E 1mcg 4%
    Calcium 215mg 21%
    Iron 7mg 40%

    detailed view...

    how is this calculated?

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