1 medium zucchini or yellow summer squash, halved lengthwise and cut into 1-inch pieces
1 medium onion, cut into wedges
¼ cup reduced-sodium chicken broth
¼ cup lime juice
¼ cup lemon juice
2 cloves garlic, minced
Combine chili powder, salt, and pepper in a small bowl. Using your fingers, rub the spice mixture into all sides of the chicken. Place the chicken in a 4- to 5-quart slow cooker. Place zucchini and onion on the chicken. Combine broth, lime juice, lemon juice, and garlic in a small bowl; pour over the mixture in the cooker.
Cover; cook on Low for 5 to 6 hours or on High for 2½ to 3 hours.
Transfer the chicken and vegetables to a serving platter. Discard cooking liquid.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.