Crockpot Mexican Chicken with Green Chile Rice Mix tomatoes, salsa, raisins, cinnamon and cumin. Pour over chicken mixture. Cook on low 7 to 8 hours or until squash is tender and chicken juice is no longer pink. Mix rice and chilies. Remove chicken and vegetables from slow cooker, using slotted spoon. Serve on rice. Stir sauce in cooker. spoon over chicken and vegetables. AUTHOR: Karebear |
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