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.
What You Need
Original recipe yields 8 servings
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 BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh cilantro
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Let's Make It
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.
Prepare using KRAFT Zesty Italian Dressing.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.