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Keto White Chicken Chili Recipe

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4.7 from 39 reviews

This Keto White Chicken Chili is a creamy, comforting low-carb twist on traditional chili, featuring tender shredded chicken cooked slow in a blend of spices, green chilies, and cheese. Perfect for a hearty, keto-friendly meal that’s rich in flavor and simple to prepare.

Ingredients

Main Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 can (4 oz) diced green chilies
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 cup shredded Monterey Jack cheese

Optional Toppings

  • Cilantro, as desired
  • Avocado, sliced, as desired
  • Sour cream, as desired

Instructions

  1. Season the chicken: Place the chicken breasts in the crockpot and sprinkle evenly with cumin, onion powder, garlic powder, salt, and pepper to ensure flavor throughout.
  2. Add chilies and broth: Pour the diced green chilies and chicken broth over the seasoned chicken to create a flavorful cooking liquid.
  3. Cook the chicken: Cover the crockpot and cook on low for 7 hours or on high for 4 hours until the chicken is fully cooked and tender.
  4. Shred the chicken: Remove the chicken breasts and shred them using two forks, then return the shredded chicken to the crockpot.
  5. Add cream and cheese: Stir in the heavy cream and shredded Monterey Jack cheese until melted and combined, creating a rich chili base.
  6. Serve: Ladle the chili into bowls and top with optional cilantro, sliced avocado, and sour cream for extra creaminess and garnish.

Notes

  • Use a slow cooker liner for easier cleanup.
  • For extra heat, add diced jalapeños or chili powder to the seasoning mix.
  • Substitute half-and-half for heavy cream for a lighter version, though it may be less creamy.
  • Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Serve with low-carb tortillas or keto-friendly crackers to keep it keto-compliant.