Description
This creamy, hearty Keto Crockpot White Chicken Chili is the ultimate low-carb comfort food. It’s packed with flavor, tender shredded chicken, and the kind of warmth that makes you look forward to leftovers. With minimal prep, this is the perfect “set it and forget it” recipe for busy nights or Sunday meal prep. Net carbs? Just 4g per bowl.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1 cup chicken broth (no sugar added)
- 1 can (4 oz) diced green chilies
- 1/2 small onion, diced
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 oz cream cheese (full fat)
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- Optional: avocado, fresh cilantro, sliced jalapeños for garnish
Instructions
- Place the chicken, broth, green chilies, onion, and all spices into the Crockpot.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked through.
- Remove chicken and shred with two forks.
- Return shredded chicken to the Crockpot.
- Add cream cheese, heavy cream, and cheddar cheese. Stir until melted and combined.
- Cook uncovered on high for 15–20 more minutes to thicken.
- Serve hot and garnish as desired.
Notes
This dish thickens as it sits—perfect for leftovers.
Swap in turkey if you’re out of chicken.
Adjust spice level with more green chilies or jalapeños.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg