Healthy low carb shredded chicken chili is an easy dinner you can make on the stove top or with a slow cooker. It’s the perfect meal for leftover rotisserie chicken or frozen shredded chicken. Try this chicken chili for nights when you need a quick and simple meal– you already have the ingredients! It’s also a great freezer meal for later.
Low Carb Shredded Rotisserie Chicken Chili
Keep reading for the recipe, tips and directions, and nutrition facts.
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This chili is so easy to throw together for those nights when you need a quick and easy dinner – it’s made with ingredients that you usually have in your pantry and fridge (hello leftover chicken or shredded freezer chicken).
This chili is totally delicious as-is and also perfectly easy to customize your way. Feel free to throw in any extra vegetables that you want – bell peppers, celery, zucchini, and broccoli would all be delicious.
If you like heat, feel free to add in a jalapeno pepper or even some hot sauce.
Get the recipe below– there’s directions for making this soup on the stovetop or even in your slow cooker.
I know you’ll enjoy this slow cooker chili. It’s healthy and tasty, and did I mention it’s low carb? The perfect good-for-you and satisfying dinner meal for the end of your busy day.
RELATED RECIPE: Low Carb Creamy Chicken Stuffed Peppers
How to Freeze Shredded Chicken Chili:
Prepare chili as directed and then allow it to cool. Place soup in an freezer-safe airtight container or even in a gallon-sized freezer bag.
The soup will stay good in the freezer for up to 3 months.
What’s the easiest way to shred chicken?
The first step to perfectly shredded chicken is to cook some chicken breasts. You can cook it on the stove, in the pressure cooker, slow cooker, roast it in the oven, or even use a rotisserie chicken from the store.
I like to use my slow cooker whenever possible, it’s simple and the chicken just falls apart for easy shredding. Check out this slow cooker recipe for perfect shredded chicken. You can make a big batch and freeze it for quick dinners later!
Once your chicken is cooked, let it cool for a few minutes and then start shredding. Use 2 big forks (one in each hand) to shred the chicken, pulling in opposite directions. You can also use the stand-mixer method and shred the chicken on medium-low speed. It only takes a few seconds.
If you don’t have any tools, you can simply use your hands. Using your hands to pull apart the chicken is the easiest way to control the size of the pieces you are shredding.
If you are going to shred a lot of chicken, you might want to invest in these tools that look like claws, called meat claws, to shred chicken easier. I like to use them if I have a large amount of chicken to shred, especially for big family gatherings.
Is it easier to shred chicken hot or cold?
If the chicken is still warm it makes the shredding process a lot easier and faster. After you have cooked the chicken breasts, let it cool for a few minutes and then start shredding when the meat is still warm. If the chicken has cooled it is still possible to shred it, but it won’t be quite as fast.
Now that you know how to make easy shredded chicken, try out this chicken chili recipe below.
How to make this chili in the slow cooker:
If you have a slow cooker, this recipe is so easy to throw together!
Add all ingredients except for the cream cheese in the slow cooker.
Cover and cook on high for 2 to 4 hours, or low for 6 to 8 hours. It is okay if the chili ends up cooking a little longer on the “keep warm” setting.
Shred the chicken using two forks. Shred the chicken right in the slow cooker; or if it feels easier, transfer the large pieces to a bowl, shred, and then return the chicken to the slow cooker. Taste the chili and add salt and pepper as needed.
Cut the cream cheese into small pieces and add into the slow cooker. Stir until the cream cheese is completely incorporated into the soup.
Add desired toppings and serve!
Optional Chili Toppings:
- fresh cilantro
- shredded cheese (I used Mexican-blend shredded cheese, but Pepper jack is delicious as well)
- diced green onions
- diced avocado
- sour cream
- diced tomatoes
- jalapeno
- hot sauce
- crushed tortilla chips
- 1 Tablespoon olive oil
- ½ onion, diced
- 1 clove garlic, minced
- 2 pounds chicken breast, cooked and shredded
- 4 cups low-sodium chicken broth
- 1 (14 ounce) can diced tomatoes, undrained
- 1 yellow zucchini squash, diced
- 2 Tablespoons tomato paste
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 teaspoon garlic powder
- 1 (4 ounce) can diced green chiles
- 4 ounces cream cheese
- Salt and pepper, to taste
- In a large stockpot, heat olive oil over medium-high heat. Add in onion and saute for 4-5 minutes (or until translucent). Add in garlic and saute 30 seconds more.
- Add in cooked chicken, chicken broth, tomatoes, squash, tomato paste, chili powder, cumin, garlic powder, and green chilies. Bring to a boil, then let simmer over low heat for 15 minutes.
- Cut cream cheese into small pieces and add to stockpot.
- Stir until cream cheese is melted and completely incorporated into the soup.
- Season with salt and pepper, then serve.
- If desired, top bowls with cheese and fresh cilantro.
Check out these other delicious Low Carb recipes:
- Low Carb Chicken Enchilada Casserole
- Low Carb Creamy Chicken Stuffed Peppers
- 15 of the Best Low Carb Snacks
- Baked Cajun Chicken and Vegetables
- Grilled Greek Chicken Breast
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