Mexican Chicken With Green Chili Rice

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Total Time
8hrs 15mins
15 mins
8 hrs

You can use 1/4 teaspoon chili powder instead of cumin if you like, but I love the cumin. If you prefer your bell peppers more crunchy, add them the last 15 minutes of cooking.

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  1. Layer squash, bell pepper and chicken in a 3 1/2 to 6 quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon, and cumin, pour over chicken mixture.
  2. Cover and cook on low heat setting 7-8 hours or until squash is tender and juice of chicken is no longer pink when center is cut.
  3. Mix rice and chiles.
  4. Remove chicken and vegetables from cooker, usaing slotted spoon. Serve on rice. Stir sauce in cooker, spoon over chicken and vegetables.