Slow Cooker Mexican Chicken & Vegetables
Prep: 15 minutes
Slow Cook: 3 hours 10 minutes • Serves: 4
2 tablespoons chicken fajita seasoning
1 can (15.5 ounces) PICS black beans
1 can (14.5 ounces) PICS reduced sodium chicken broth
1 can (4 ounces) PICS diced mild green chiles
1 small butternut squash, skin and seeds removed, cut into 1-inch pieces (about 5 cups)
1 small red onion, halved and chopped
2 tablespoons PICS lime juice
1/2 teaspoon lime zest
4 cups packed chopped kale
1/4 cup cilantro avocado yogurt dressing
Chopped fresh cilantro and lime wedges for garnish (optional)
1. Pat chicken dry with paper towel; sprinkle with seasoning. In 5- to 6-quart slow cooker, stir beans, broth, green chiles, squash, onion, lime juice and lime zest; place chicken on top. Cover and cook on high 3 hours or 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.
2. Stir kale into bean mixture; cover and cook 10 minutes or until wilted. Makes about 8 cups.
3. Serve chicken over black bean mixture drizzled with dressing garnished with cilantro and lime wedges, if desired.
Approximate nutritional values per serving (1 chicken breast, 2 cups bean mixture):
441 Calories, 7g Fat (2g Saturated), 103mg Cholesterol, 986mg Sodium,
50g Carbohydrates, 12g Fiber, 8g Sugars, 0g Added Sugars, 50g Protein