Prep: 15 minutes
Slow Cook: 6 hours 10 minutes • Serves: 4
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
> Once you have turned off your slow cooker, be sure to package leftovers in shallow containers and refrigerate within 2 hours.