Slow Cooker Shredded Chicken & Vegetable Chili
A satisfying and lighter shredded chicken chili recipe made with tomato sauce, spices, red peppers, carrots, squash, and zucchini. Naturally high protein, Paleo, Whole30, Dairy-free, and Gluten-free.
This Slow Cooker Shredded Chicken and Vegetable Chili has been a favorite of ours. It’s made by cooking chicken breasts in tomato sauce and spices until it falls apart. Yummy vegetables are added to the chili to season it and provide a much needed crunch.
If you love slow cooker recipes try our honey garlic chicken, Irish stew, and slow cooker turkey chili recipes.
Why this recipe is great
- It is simple to make! You throw everything into a crockpot and let it do its thing.
- It is high protein.
- It is naturally gluten-free, dairy-free, Paleo and Whole30 compliant.
- It is full of veggies!
Recipe ingredients
- chicken breasts– these are best for shredding in this type of recipe.
- chili powder, paprika, dried oregano, cumin, garlic powder, onion powder– these herbs and spices are what gives this recipe great flavor.
- crushed tomatoes– this makes the base of the sauce.
- chicken broth– this makes more of the sauce.
- red peppers, carrots, yellow squash and zucchini– these veggies add nice crunch and flavor here.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of chicken breast, you can use chicken thighs.
- Instead of chicken broth, you can use bone broth for more protein.
- You can add beans. 2 cans would work great here. ( note: beans are not Paleo or Whole30 )
Step by step instructions
Step 1: cut the chicken breast in half prior to putting it in the slow cooker. This ensures the chicken cooks until it is able to be easily shredded.
Step 2: Add the tomatoes, broth and spices to the slow cooker.
Step 3: Cook the chicken on low for 4 hours. Do NOT add the veggies yet or else they will get soggy.
Step 4: At the 4 hour mark, add your veggies. Cook for one more hour.
If you leave the recipe as is, it is naturally Paleo, Whole30, Dairy-free, and Gluten-free. You can add beans at the end of the recipe though, and it tastes satisfying. And it adds lighter protein, fiber and starch to your dish.
Expert tips
- How to serve:
- You can also add lots of yummy toppings, like avocado and lime juice.
- Serve with tortilla chips or plantain chips.
- Add a dollop of greek yogurt on top.
- How to store:
- Store in an airtight container in the fridge for 3-4 days.
Prep 10 minutesCook 7 hoursTotal 7 hours 10 minutesMakes 8 people
Ingredients
- 2.5 lbs chicken breast
- 1 tsp chili powder
- 1 1/2 tsp paprika
- 1 tsp dried oregano
- 1 1/2 tsp cumin
- ½ tsp ground black pepper
- 1 tsp salt
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 3 cups crushed tomatoes
- 1 cup chicken broth
- 2 red peppers, chopped
- 16 ounces sliced carrots, sliced at least 1/2 inch thick
- 1 large yellow squash, sliced 1/2 inch thick
- 2 medium zucchini, sliced 1/2 inch thick
- optional- 2 cans of beans
Method
- Cut each chicken breast in half and put into the slow cooker.
- Cover the chicken in 1 tsp chili powder, 1 1/2 tsp paprika, 1 tsp dried oregano, 1 1/2 tsp of cumin, 1/2 tsp black pepper, 1/2 tsp salt, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
- Pour the crushed tomatoes and chicken broth into the slow cooker. With a spatula, mix everything inside the slow cooker together. Set slow cooker to Low Heat and cook for 4 hours. Then, add the chopped red pepper, sliced yellow squash, sliced zucchini, and sliced carrots. Cook on low for 1 hour.
- Remove the chicken from the slow cooker and put on a separate plate to shred. Use two forks to shred the chicken.
- Put the shredded chicken back into the slow cooker and mix. You can serve at this point or add beans and then serve.
Notes
- Instead of chicken breast, you can use chicken thighs.
- Instead of chicken broth, you can use bone broth for more protein.
- You can add beans. 2 cans would work great here. ( note: beans are not Paleo or Whole30 )
