Ingredients 
- 1 medium yellow onion, finely chopped
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 15‑oz can tomato sauce
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon mild chili powder
- 2‑3 teaspoons kosher salt
- 1 32‑oz box low sodium chicken stock
- 4 cups water
- 3 medium zucchinis, chopped
- 3 cups chopped dark leafy greens (such as kale or swiss chard)
- 2 limes, juiced
- 1-pint cherry tomatoes, halved
- Optional toppings: chopped cilantro, chopped scallions, sliced avocado, lime wedges, hot sauce
Directions:
1. To a 6‑quart slow cooker, add the onion, chicken, tomato sauce, cumin, garlic powder, chili powder,
salt, chicken stock, and water. Cover and cook on high for 4 hours or low for 6, or until the chicken is
cooked through and shreds easily with a fork.
2. Remove the chicken, shred it with two forks, then add back to the slow cooker along with the
zucchini and greens. Cover and cook for an additional 30 minutes, until the zucchini and greens are
tender.
3. Stir in the lime juice, then serve, topped with tomatoes and any other toppings you like.