Chicken Tinga and Butternut Squash Stew | Reynolds Brands

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