A delicious, wholesome shredded chicken chili made in the slow cooker with crushed tomatoes, warming spices, red peppers, carrots, yellow squash and zucchini. Naturally high in protein and suitable for dairy-free, gluten-free, Paleo and Whole30 meal plans.
This slow cooker shredded chicken and vegetable chili is a weeknight favorite because it’s simple to prepare and full of satisfying texture. Chicken breasts simmer slowly in a seasoned tomato base until they fall apart, and tender-crisp vegetables are added near the end to keep a pleasant bite. The flavors are robust without being complicated, and the bowl is packed with lean protein and vegetables.
Table of Contents
- Why this recipe is great
- Recipe ingredients
- Additions / Substitutions
- Step by step instructions
- Expert tips
- Other healthy chili recipes you’ll love
- Slow Cooker Shredded Chicken and Vegetable Chili Recipe
Why this recipe is great
- Hands-off cooking: combine ingredients and let the slow cooker do the work.
- High in lean protein and vegetables, making it a balanced main dish.
- Naturally dairy-free and gluten-free; can fit Paleo and Whole30 with straightforward swaps.
- Vegetables added late in cooking retain texture and fresh flavor.
Recipe ingredients
- Chicken breasts – boneless skinless, ideal for shredding.
- Spice mix: chili powder, paprika, dried oregano, cumin, garlic powder, onion powder, salt and black pepper.
- Crushed tomatoes – creates the tomato base for the chili.
- Chicken broth – thins the sauce and adds savory depth.
- Vegetables: red bell peppers, carrots, yellow squash and zucchini – added near the end for texture.
See the recipe card below for precise quantities and a full ingredient list.
Additions / Substitutions
- Swap chicken breasts for thighs if you prefer darker meat or more fat.
- Use bone broth instead of chicken broth for extra nutrients and flavor.
- Add two cans of beans (such as black beans or kidney beans) for more fiber and heartiness; note beans are not Paleo or Whole30 compliant.
- Feel free to add corn, sweet potatoes or bell pepper varieties for seasonal variation.
Step by step instructions
Step 1: Cut each chicken breast in half horizontally so pieces cook evenly and shred easily.
Step 2: Place the chicken in the slow cooker and sprinkle with chili powder, paprika, oregano, cumin, garlic powder, onion powder, salt and black pepper.
Step 3: Pour the crushed tomatoes and chicken broth over the seasoned chicken. Stir gently to combine, then set the slow cooker to low and cook for 4 hours. Do not add the vegetables yet—adding them too early will make them soft instead of crisp-tender.
Step 4: After 4 hours, add the chopped red peppers, sliced carrots, sliced yellow squash and sliced zucchini. Continue cooking on low for 1 more hour, until the vegetables are tender-crisp.
Step 5: Remove the chicken to a plate and shred with two forks. Return the shredded chicken to the slow cooker, stir to combine with the sauce and vegetables, and heat through. At this point you can stir in drained canned beans if using, or serve as-is.
Expert tips
- Serving suggestions:
- Garnish with sliced avocado, a squeeze of lime, fresh cilantro or chopped green onions.
- Serve with tortilla chips, plantain chips, or a side of rice for a heartier meal.
- If not avoiding dairy, a dollop of plain Greek yogurt or sour cream adds creaminess.
- Storage:
- Keep leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave.
- This chili freezes well; portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Other healthy chili recipes you’ll love:
Coffee and Cocoa Powder Chili (without Beans)
Turkey Apple Chili
Black Bean & Butternut Squash Turkey Chili
Slow Cooker Turkey Chili (High Protein)
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Slow Cooker Shredded Chicken and Vegetable Chili
Ingredients
- 2.5 lbs chicken breast
- 1 tsp chili powder
- 1 1/2 tsp paprika
- 1 tsp dried oregano
- 1 1/2 tsp cumin
- 1/2 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 (at least 1/2″ thick)
- 1 large yellow squash, sliced 1/2″ thick
- 2 medium zucchini, sliced 1/2″ thick
- Optional: 2 cans of beans (if desired)
Instructions
- Cut each chicken breast in half and place in the slow cooker.
- Season the chicken evenly with chili powder, paprika, oregano, cumin, black pepper, salt, garlic powder and onion powder.
- Pour the crushed tomatoes and chicken broth into the slow cooker. Stir gently to combine. Cover and cook on low for 4 hours.
- After 4 hours, add the chopped red peppers, sliced carrots, yellow squash and zucchini. Cook on low for 1 more hour until vegetables are tender-crisp.
- Remove the chicken to a plate and shred with two forks. Return shredded chicken to the slow cooker, stir to combine, and heat through. If using, stir in drained canned beans and warm before serving.
- Serve with desired toppings such as avocado, lime, cilantro or a dollop of yogurt.
Notes
- Chicken thighs may be substituted for a richer flavor.
- Bone broth can replace chicken broth for extra nutrients.
- Beans add fiber and starch but are not compatible with Paleo or Whole30 diets.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info