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Chicken Tinga and Butternut Squash Stew

  • Prep Time: 15 minutes
  • Cook Time: 8 hours and 20 minutes
  • Servings: 10
  • Course: Main Dish

Let the slow cooker do the work for you in this hearty stew. And when you’re finished, simply remove the liner and put away the slow cooker. No scrubbing or soaking required!

Reynolds Kitchens® Tips

Reynolds Kitchens tip

If you're using a 3-8 quart round or oval slow cooker, use the regular size Reynolds Kitchens® Slow Cooker Liner and the recipe below as-is. If you're using a 1-3 quart round or oval slow cooker, use the small size Reynolds Kitchens® Slow Cooker Liner and use half of each ingredient.

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 Sour Cream
  • 2 Tbsp. chopped fresh cilantro
  • Reynolds Kitchens® Slow Cooker Liner

Directions

Step 1

Place Reynolds Kitchens® Slow Cooker 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.

Step 2

Cook on LOW 8 to 9 hours (or on HIGH 4 to 6 hours).

Step 3

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.

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