Slow Cooker Shredded Chicken and Vegetable Chili
A delicious and healthy shredded chicken recipe made with tomato sauce, red peppers, carrots, squash, and zucchini.
Prep Time10 minutes mins
Cook Time7 hours hrs
Total Time7 hours hrs 10 minutes mins
Course: Main Course
Cuisine: slow cooker
Servings: 8 people
- 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
- ½ 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
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.
Calories: 248kcal | Carbohydrates: 19g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 568mg | Potassium: 1298mg | Fiber: 6g | Sugar: 10g | Vitamin A: 11446IU | Vitamin C: 64mg | Calcium: 97mg | Iron: 3mg