This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker High-Protein Chicken & Veggies is one of the recipes I make when I want a delicious dinner without overthinking it. I usually start making it earlier in the day, knowing the chicken and vegetables will cook while I can focus on everything else. It is simple, filling, and flexible on how I serve it. It is a dependable dinner that fits easily into a busy routine.
👉 When I am planning a full slow cooker week, I also make my Slow Cooker Cabbage Roll Casserole.
This slow cooker high-protein chicken and veggies recipe is made with chicken, peppers, zucchini, tomatoes, and simple seasonings. Everything cooks together until tender, making it an easy, hands-off meal. It works well served over grains or enjoyed on its own. This is a practical option for meal prep and busy weeks.
Table of Contents
- How I Make This Recipe Step by Step
- What You’ll Need for Slow Cooker High-Protein Chicken & Veggies
- Full Ingredients List
- Swaps & Substitutions
- About What This Costs
- Tips and Tricks
- Recipe FAQs – Slow Cooker High-Protein Chicken & Veggies
- Serving Suggestions
- Make-Ahead, Storage & Reheating
- More Great Slow Cooker Chicken Recipes
- Slow Cooker High-Protein Chicken & Veggies Recipe
How I Make This Recipe Step by Step
Why you’ll love this recipe…
I come back to this recipe when I want a simple and balanced meal. The vegetables soften without turning mushy, and the chicken is perfectly tender. This meal does not need constant checking or extra steps once it starts.
⏰ Total Time: About 5 hours
🍂 Perfect For: Meal prep, busy weekdays
🛒 Key Ingredients: Chicken, bell peppers, zucchini
🍽️ Servings: 5
🥄 Skill Level: Easy
🧊 Storage: Refrigerator friendly
👉 If you like easy chicken dinners, you might also love my Slow Cooker Sticky Honey Chicken & Vegetables.
Made With Love,
What You’ll Need for Slow Cooker High-Protein Chicken & Veggies
- Chicken thighs or breasts: These stay tender and add a lot of protein.
- Bell peppers: Add sweetness and structure as they soften.
- Zucchini: Cooks quickly and absorbs flavor from the tomatoes and seasonings.
👉 You need to try my Slow Cooker Butter Chicken next!
Full Ingredients List
- 5 boneless, skinless chicken thighs or chicken breasts
- 1 yellow onion, diced
- 3 bell peppers, any color, diced
- 2 zucchini, sliced
- 1 tablespoon minced garlic
- 1 (14 oz) can diced tomatoes with juices
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon paprika
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
Swaps & Substitutions
- Yellow squash works in place of zucchini.
- Add a pinch of red pepper flakes if you want gentle heat.
About What This Costs
Estimated total cost: $11–13
Servings: 5
Estimated cost per serving: About $2–3
This estimate is based on average US grocery prices and may vary depending on location, store, and seasonal pricing.
It stretches well when served over rice or grains.
How to Make Slow Cooker High-Protein Chicken & Veggies
Step 1: Place the chicken thighs or breasts in the bottom of the slow cooker.
Step 2: Add the diced onion, bell peppers, zucchini, and minced garlic on top of the chicken.
Step 3: Pour in the diced tomatoes with their juices.
Step 4: Sprinkle the salt, black pepper, oregano, thyme, and paprika evenly over everything.
Step 5: Stir gently to distribute the vegetables and seasonings around the chicken.
Step 6: Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken is fully cooked and tender.
Step 7: If desired, shred the chicken with two forks and stir it back into the vegetables before serving.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Slow Cooker High-Protein Chicken & Veggies Variations
- Serve over rice, quinoa, or cauliflower rice.
- Shred the chicken and use it for wraps or bowls.
👉 When I want something creamy, my Creamy Tortellini Vegetable Soup is a great choice!
My Pro TipS
Tips and Tricks
- Arrange the chicken on the bottom so it cooks evenly.
- Stir gently to keep the vegetables intact.
- Cutting the vegetables evenly helps them cook at the same rate.
- Letting the dish rest briefly before serving helps the juices settle.
Recipe FAQs – Slow Cooker High-Protein Chicken & Veggies
Yes, it reheats well and keeps its texture.
No, the diced tomatoes provide enough moisture.
It can be frozen, though the zucchini softens more after thawing.
Yes, it holds well for several days in the refrigerator.
👉 For another easy make-ahead dinner, Slow Cooker Sticky Honey Chicken & Vegetables is a great choice.
Serving Suggestions
- Serve over rice or quinoa.
- Add fresh herbs or lemon juice before serving.
- My Homemade Naan Bread works well if you want something warm to serve alongside saucy slow cooker meals.
Make-Ahead, Storage & Reheating
- Fridge: Store for up to 4 days.
- Freezer: Freeze in airtight containers for up to 2 months.
- Reheat: Warm gently on the stove or in the microwave.
👉 Slow Cooker Cranberry Chicken is another recipe that reheats well during those busy weeks.
More Great Slow Cooker Chicken Recipes
If you make this, tag me @julia.pacheco.cooking on Instagram. I love seeing your dinners.
Slow Cooker High-Protein Chicken & Veggies
Ingredients
- 5 boneless, skinless chicken thighs or chicken breasts
- 1 yellow onion, diced
- 3 bell peppers, any color, diced
- 2 zucchini, sliced
- 1 tablespoon minced garlic
- 1 14 oz can diced tomatoes with juices
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon paprika
Instructions
- Place the chicken thighs or breasts in the bottom of the slow cooker.
- Add the diced onion, bell peppers, zucchini, and minced garlic on top of the chicken.
- Pour in the diced tomatoes with their juices.
- Sprinkle the salt, black pepper, oregano, thyme, and paprika evenly over everything.
- Stir gently to distribute the vegetables and seasonings around the chicken.
- Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken is fully cooked and tender.
- If desired, shred the chicken with two forks and stir it back into the vegetables before serving.
Video
Notes
- Chicken thighs stay more tender after reheating.
- This works well served over rice, quinoa, or cauliflower rice.
- Add fresh herbs or lemon juice just before serving if desired.
- The vegetables soften more after freezing, but the flavor holds well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
