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Slow Cooker Shredded Chicken and Vegetable Chili recipe. A delicious and healthy shredded chicken chili recipe made with tomato sauce, spices, red peppers, carrots, squash, and zucchini. Naturally, Paleo, Whole30, Dairy-free, and Gluten-free.

Slow Cooker Shredded Chicken and Vegetable Chili | Perchance to Cook, www.perchancetocook.com

This Slow Cooker Shredded Chicken and Vegetable Chili has been a favorite of mine.

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.

Slow Cooker Shredded Chicken and Vegetable Chili | Perchance to Cook, www.perchancetocook.com

Slow cooker recipes have been clutch for me lately. You throw everything into a crockpot and let it do its thing.

I don’t know if it is because I’m pregnant or have a toddler or both but I have not been wanting to cook dinner when 5 pm rolls around.

Having a warm meal ready and waiting for me is such a life saver.

Which is why I will be making many more slow cooker recipes.

I did recently get an instant pot though… which seems like the opposite of a slow cooker. So be on the lookout for instant pot recipes as well!

Slow Cooker Shredded Chicken and Vegetable Chili | Perchance to Cook, www.perchancetocook.com

Ingredients needed to make this Slow Cooker Shredded Chicken and Vegetable Chili:

  • chicken breasts
  • chili powder
  • paprika
  • dried oregano
  • cumin
  • salt and pepper
  • garlic powder
  • onion powder
  • crushed tomatoes
  • chicken broth
  • red peppers
  • carrots
  • yellow squash
  • zucchini
  • optional- 2 cans of beans ( note: beans are not Paleo or Whole30 )

This recipe is easily customizable. You can add more or less of a certain spice. You can use different vegetables.

You can also add lots of yummy toppings when it is done, like avocado and lime juice. YUM.

Slow Cooker Shredded Chicken and Vegetable Chili | Perchance to Cook, www.perchancetocook.com

Tips on how to make this Slow Cooker Shredded Chicken and Vegetable Chili

To start off, it helps to cut each 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.

Then, only you add it to the slow cooker and put tomato sauce on top… the key to the seasoning is SPICES.

I love the use of chili powder, paprika, oregano, and cumin in chili. It gives it it’s “chili” flavor.

The next step is cooking the chicken on low heat for 4 hours. You don’t want to put the veggies in at the beginning or they’ll get very soggy.

Slow Cooker Shredded Chicken and Vegetable Chili | Perchance to Cook, www.perchancetocook.com

So at the 4 hour mark, add your veggies.

Then cook everything for another few hours.

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 delicious. And it adds healthy protein, fiber and starch to your dish. It will just no longer be Paleo or Whole30.

It will still be dairy-free and gluten-free.

It’s up to you! As I said, this dish is very customizable and “healthy” means something different to everyone.

Slow Cooker Shredded Chicken and Vegetable Chili | Perchance to Cook, www.perchancetocook.com

Other healthy chili recipes:

Smokey Coffee and Cocoa Chili

Apple Sage Turkey Chili

Slow Cooker Shredded Chicken and Vegetable Chili | Perchance to Cook, www.perchancetocook.com
5 from 1 vote

Slow Cooker Shredded Chicken and Vegetable Chili

Servings: 8 people
Prep: 10 minutes
Cook: 7 hours
Total: 7 hours 10 minutes
Slow Cooker Shredded Chicken and Vegetable Chili | Perchance to Cook, www.perchancetocook.com
A delicious and healthy shredded chicken recipe made with tomato sauce, red peppers, carrots, squash, and zucchini.

Ingredients 

  • 2.5  lbs  chicken breast
  • tsp  chili powder
  • 1 1/2  tsp  paprika
  • tsp  dried oregano
  • 1 1/2  tsp  cumin
  • ½  tsp  ground black pepper
  • ½  tsp  salt
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • cups  crushed tomatoes
  • cup  chicken broth
  • red peppers , chopped
  • 16  ounces  sliced carrots, sliced at least 1/2 inch thick
  • large yellow squash, sliced 1/2 inch thick
  • 2 medium zucchini, sliced 1/2 inch thick
  • optional- 2 cans of beans

Instructions 

  • 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, and 1 1/2 tsp onion powder.
  • 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 another 3-4 hours.
  • 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.
  • Season with salt and pepper to taste. I added another 1 tsp salt and 1/2 pepper at the end.

Nutrition

Calories: 248kcalCarbohydrates: 19gProtein: 34gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 91mgSodium: 568mgPotassium: 1298mgFiber: 6gSugar: 10gVitamin A: 11446IUVitamin C: 64mgCalcium: 97mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: slow cooker
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