This Keto White Chicken Chili is a creamy, comforting, and low-carb chili made with tender shredded chicken, green chilies, and a blend of warm spices. Slow-cooked to perfection, it is a satisfying dish perfect for a cozy meal that fits perfectly within a ketogenic diet.
Total Time:7 hours 10 minutes
Yield:6 servings
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, for garnish
Avocado, sliced
Sour cream
Instructions
Season the Chicken: Place the boneless, skinless chicken breasts in the crockpot. Sprinkle cumin, onion powder, garlic powder, salt, and pepper evenly over the chicken to season well.
Add Chilies and Broth: Pour the can of diced green chilies and 1 cup of chicken broth over the seasoned chicken in the slow cooker.
Cook the Chicken: Cover and cook on low heat for 7 hours or on high heat for 4 hours, until the chicken is cooked through and tender.
Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
Add Cream and Cheese: Stir in the heavy cream and shredded Monterey Jack cheese into the slow cooker until well combined and melted.
Serve: Ladle the chili into bowls and top with optional cilantro, sliced avocado, and sour cream as desired for extra flavor and creaminess.
Notes
For a spicier chili, add jalapeños or use hot green chilies instead of mild.
You can substitute the heavy cream with full-fat coconut milk for a dairy-free option.
Use shredded chicken from a rotisserie chicken to speed up preparation time.
Serve with a side of low-carb vegetables or a lettuce wrap for a keto-friendly meal.
Adjust salt and pepper to taste after cooking to ensure perfect seasoning.
