Chicken Stew with Hominy and Green Chiles

Put the squash, onion and garlic in a 4 1/2 - 6-quart slow cooker. Rinse chicken pieces and lay them on top of the vegetables. Add the chicken broth. Working over slow cooker, break tomatoes into pieces with your hands and add them to the slow cooker. Add tomato juice from can. Sprinkle seasonings, salt and pepper over the tomatoes. Add hominy.

Cover and cook stew on high heat setting for 4 1/2 to 5 hours or about 9 hours on low heat setting. Twenty minutes before serving, season stew to taste with salt and pepper. Stir the rice into the stew. Cover and cook 20 minutes longer.

Spoon stew into bowls. Top with sour cream, cilantro and avocado.