Preparation 1. Combine squash, onion, bell pepper, jalapeño, salsa and broth in the bowl of your slow cooker. Give it a stir. 2. Add the cumin, oregano, garlic powder, black pepper, and stir again so everything is well-combined. Place chicken breasts on top and submerge so they are fully coated. Cover the slow cooker and cook on high setting for 4 hours or low setting for 8 hours. 3. Thirty minutes before it's finished, remove the chicken to a plate and set aside. Stir in the beans and replace the lid. Let the beans simmer in the sauce while you shred the chicken. 4. Using two forks, shred all of the chicken breasts and return it to the pot. To give yourself more room on the plate, you can add each shredded breast back into the slow cooker as you complete it. Give the contents a really thorough stir, allowing the chicken to sop up all of that liquid and ensuring everything is well-mixed. Place the lid back on the slow cooker and let it continue cooking until your time is complete. Right before serving, stir in scallion and cilantro. 5. Serve with optional Greek yogurt, light sour cream, grated cheddar cheese, avocado and thinly sliced red onion.