If you’re looking for a cozy, comforting dinner that fits your low-carb lifestyle, this Keto White Chicken Chili Recipe is just the ticket. It’s creamy, packed with tender chicken, and full of gentle spice—the perfect bowl to curl up with on any chilly evening or when you want a hearty meal without the carbs.
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Why You’ll Love This Keto White Chicken Chili Recipe
After making this chili a few times, I can honestly say it nails the balance of creamy richness and cozy warmth without that heavy carb load. You’ll appreciate how effortlessly it comes together in the slow cooker, freeing you up for other things while filling your kitchen with the most inviting aromas.
- Texture you want: Creamy yet chunky, with tender shredded chicken melting in your mouth.
- Flavor that pops: A subtle heat from green chilies paired with cozy cumin and garlic notes.
- Everyday ingredients: Uses simple pantry staples you likely already have on hand.
- Works for any night: Meal-prep friendly and perfect comfort food for when you want a filling low-carb dinner.
Ingredient Spotlight
The magic of this Keto White Chicken Chili Recipe really lies in balancing spices and creamy add-ins. I find that using fresh, boneless chicken breasts and quality shredded Monterey Jack cheese makes a noticeable difference. You can swap out the heavy cream if you like, but for that luscious texture, it’s hard to beat.
- Boneless chicken breasts: Tender, lean, and easy to shred—a clean palate for bold spices.
- Diced green chilies: These add just the right touch of heat and brightness without overpowering the creaminess.
- Monterey Jack cheese: Melts beautifully, making every spoonful silky and comforting.
Seasonality & Sourcing
I like to pick up my chicken from trusted local farms when possible—fresh chicken always tastes more tender and less 'plastic.' Green chilies are great fresh in summer, but canned is a reliable standby year-round. Buying cheese from a local dairy or high-quality supermarket ensures you’ll get rich flavor and smooth melt, which really elevates this dish.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by seasoning your chicken breasts well with cumin, garlic powder, onion powder, salt, and pepper. I always rub the spices into the chicken, pressing gently so every bite ends up flavorful. No preheating of the slow cooker needed here, just layer everything in the pot carefully. One tip: don’t skip the seasoning step; bland chicken can turn this chili flat fast.
Step 2 — Cook & Build Flavor
Pour in the chicken broth and diced green chilies, cover, and cook low for 6-7 hours or high for 3-4. You’ll notice the house fills with a toasty, spicy aroma, which is always exciting. When the time’s up, test the chicken to make sure it shreds easily – if it’s stubborn, it needs more time. If it’s overcooked, no worries: stirring in the cheese and cream at the end helps keep the texture luscious.
Step 3 — Finish & Rest
Once shredded, stir in heavy cream and shredded Monterey Jack cheese until melted and silky. This step is when your chili transforms from simple chicken stew into rich, creamy magic. Let it rest with the lid off for 5-10 minutes to let flavors marry and thicken slightly. This resting time also prevents the chili from feeling watery when served.
Troubleshooting Keto White Chicken Chili Recipe
If your chili turns out too dry, splash in extra chicken broth or cream to loosen it up. Too bland? A pinch more cumin, a squeeze of lime, or a dash of chili powder can brighten things right up. For soggy chili, avoid adding too much liquid upfront; measure carefully and remember cooking time concentrates flavors. Balancing these small tweaks makes a big difference.
Pro Tips
I’ve learned a few things along the way that take this Keto White Chicken Chili Recipe from good to wow-worthy. Managing the heat, timing the slow cooker just right, and prepping a few toppings really help it shine.
- Heat control: Use canned diced green chilies with mild heat unless you want a spicier kick.
- Timing window: Don’t rush the slow cooker—it’s better low and slow for tender shredding.
- Make-ahead move: This chili tastes even better the next day—prep ahead and reheat gently.
- Avoid this pitfall: Don’t shred chicken too early; wait until just before adding cream and cheese for best texture.
Variations & Substitutions
You can switch things up easily with this recipe while sticking to keto rules. Swap Monterey Jack for sharp cheddar or a blend for different melty textures. If you’re dairy-free, coconut milk can replace heavy cream but expect a subtle coconut twist. For extra veggies, diced zucchini or spinach add a fresh layer without altering carb count much.
Great Debates
Some cooks swear by butter for sautéeing before slow cooking, believing it softens the spice edges better. Others prefer olive oil for a lighter taste and heart-health boost. I personally go with olive oil for ease and clean flavor, but either works—just don’t skip the seasoning step no matter which fat you use!
Make-Ahead, Storage & Freezing
This Keto White Chicken Chili Recipe stores beautifully for 3-4 days in the fridge—just keep it in an airtight container. Freeze it in portions for up to 3 months; thaw overnight in the fridge and reheat gently on the stove or microwave with a splash of broth to restore creaminess. Avoid overcooking when reheating to keep the chicken tender.
Yield & Conversions
This recipe yields about 6 generous servings—perfect for a family meal or leftovers. To double, simply double all ingredients and use a larger slow cooker. For halving, just halve each ingredient carefully to keep balance. For metric: 2 lbs chicken equals about 900 grams; 1 cup = 240 ml.
Serving Ideas & Pairings
I love topping this chili with fresh cilantro, sliced creamy avocado, and a dollop of sour cream. It pairs beautifully with a simple side salad or some roasted garlic cauliflower rice to soak up the silky sauce. If you like a little crunch, crushed pork rinds sprinkled on top add a delightful contrast and zero carbs.
FAQs
Yes! It freezes well for up to 3 months. Just thaw it in the fridge overnight and reheat gently to maintain creaminess and texture.
Absolutely. Thighs offer richer flavor and stay juicy, though cooking time may vary slightly. Just check for shredding tenderness.
You can make this on the stovetop in a heavy pot over low heat. Simmer gently and shred chicken when fully cooked, about 45-60 minutes.
Yes, replace heavy cream with coconut milk and skip cheese or use a dairy-free cheese alternative to keep it creamy and keto-friendly.
Notes, Tools & Special Equipment
A good 6-quart slow cooker is ideal for this recipe for even cooking and enough capacity. A pair of sturdy forks makes shredding the chicken a breeze. A digital kitchen thermometer helps ensure the chicken reaches safe internal temperature (165°F/74°C). No fancy gadgets needed—just patience and those trusty basics.
PrintPrintable Recipe 📖
Keto White Chicken Chili Recipe
A creamy and flavorful Keto White Chicken Chili made with tender shredded chicken, green chilies, and a blend of spices. This low-carb chili is cooked slowly in a crockpot, then enriched with heavy cream and Monterey Jack cheese for a rich, satisfying dish perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Carb
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 cup shredded Monterey Jack cheese
Spices
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Optional Toppings
- Chopped cilantro
- 1 avocado, sliced
- Sour cream
Instructions
- Season the chicken: Place the boneless, skinless chicken breasts in the crockpot and sprinkle evenly with cumin, onion powder, garlic powder, salt, and pepper to taste.
- Add green chilies and broth: Pour the can of diced green chilies and 1 cup of chicken broth over the seasoned chicken.
- Slow 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.
- Shred the chicken: Use two forks to shred the cooked chicken directly in the crockpot.
- Stir in cream and cheese: Add the heavy cream and shredded Monterey Jack cheese into the crockpot, stirring well until the cheese is melted and the mixture is creamy.
- Serve and garnish: Serve the chili hot, topped with optional cilantro, avocado slices, and sour cream as desired.
Notes
- For a spicier chili, use diced green chilies with added heat or add a pinch of cayenne pepper.
- Substitute heavy cream with full-fat coconut milk for a dairy-free alternative.
- This chili can be made in an Instant Pot by cooking on high pressure for 15 minutes and then using natural release.
- Leftovers store well in the refrigerator for up to 3 days or freeze portions for longer storage.
- To thicken the chili, remove the lid and cook on high for 15-20 minutes until the desired consistency is reached.
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