Slow Cooker Mexican Chicken with Black Beans, Squash & Kale
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Slow Cooker Mexican Chicken with Black Beans, Squash & Kale

Prep: 15 minutes
Slow Cook: 6 hours 10 minutes • Serves: 4

4boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons salt-free Mexican seasoning blend
1 can (15 ounces) reduced sodium black beans
1 can (14.5 ounces) reduced sodium chicken broth
1 can (4 ounces) diced mild green chiles
1 small butternut squash, skin and seeds removed, cut into 1-inch pieces (about 5 cups)
1 small red onion, chopped
2 tablespoons fresh lime juice
1/2teaspoon lime zest
4 cups packed chopped kale
1/4 cup salsa verde avocado yogurt dressing
Chopped fresh cilantro and lime wedges for garnish (optional)

1.Pat chicken dry with paper towel; sprinkle with Mexican seasoning.

2.In 5- to 6-quart slow cooker, stir beans, broth, green chiles, squash, onion, and lime juice and zest; place chicken on top. Cover and cook on low 6 hours or until internal temperature of chicken reaches 165°. Transfer chicken to cutting board; tent with aluminum foil and let stand 10 minutes.

3.Stir kale into bean mixture; cover and cook 10 minutes or until wilted. Makes about 8 cups.

4.Serve chicken over black bean mixture drizzled with dressing; garnish with cilantro and lime wedges, if desired.

Approximate nutritional values per serving:
434 Calories, 7g Fat (2g Saturated), 103mg Cholesterol,
502mg Sodium, 47g Carbohydrates, 15g Fiber, 50g Protein

Dietitian’s tip:
> Once you have turned off your slow cooker, be sure to package leftovers in shallow containers and refrigerate within 2 hours.


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