• 2 Cups shredded deli-roasted chicken
• 2 Cloves garlic, minced
• 1 Teaspoon ancho chili powder
• 1 Teaspoon ground cumin
• ½ Teaspoon dried thyme
• ½ Teaspoon salt
• ¼ Teaspoon pepper
• 2 Cups cubed butternut squash
• 1 Can (15 Ounces) black beans, drained and rinsed
• 1 Cup corn
• 1 Small onion, finely chopped
• 1 Poblano pepper, seeded and chopped
• 1 Rib celery, finely chopped
• 1 Jalapeno, seeded and chopped
• 4 Cups chicken broth
• 1 Cup canned diced tomatoes
• ¼ Cup barbecue sauce
• 2 Tablespoons lime juice
• 1 Tablespoon chopped fresh parsley (optional)


Cooking Directions:

1. Toss shredded chicken with garlic, ancho chili powder, cumin, thyme, salt, and pepper until combined. Add to FoodSaver® bag along with butternut squash, black beans, corn, onion, poblano, celery, and jalapeno.

2. Seal and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® Slow Cooker.

3. To cook, add thawed ingredients to Crock-Pot® Slow Cooker. Pour chicken broth, diced tomatoes, barbecue sauce, and lime juice over top.

4. Cover, cook on low heat setting for 4 to 6 hours or until butternut squash is tender. Stir in parsley if desired.

Quick Tips: Substitute chipotle powder for ancho chili powder.


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Due to gradual and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Most recipes can be accommodated in a slow cooker that is either one quart smaller or one quart larger than specified. If using a smaller sized slow cooker, please use caution when preparing your meal to prevent over filling. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a ‘slow cooker’ within the recipes.

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