There’s something magical about a bowl of warm, creamy white chicken chili—especially when it’s so easy to make and fits perfectly into a keto lifestyle. This crockpot version has been my family’s go-to for years, especially on those busy weeknights when we crave comfort food without the carbs. I remember the first time I made it; my kids couldn’t believe something this rich and flavorful was actually low-carb! The secret? A velvety blend of heavy cream and melted cheese, with just enough spice to keep things interesting. Trust me, one bite and you’ll be hooked.
Why You’ll Love This Keto Crockpot White Chicken Chili
Oh, where do I even start? This chili is basically my weeknight superhero—it swoops in when I’m too tired to cook but still want something amazing. Here’s why it’s going to become your favorite too:
- Set-it-and-forget-it easy: Just dump everything in the crockpot and let the magic happen while you go about your day
- Creamy dreamy texture: That heavy cream and melted cheese combo? Pure comfort in every spoonful
- Totally keto-approved: Only 8g net carbs per serving means you can indulge guilt-free
- Meal prep superstar: Tastes even better the next day (if it lasts that long!)
Seriously, this chili checks all the boxes—it’s the kind of meal that makes eating low-carb feel like cheating!
The Magic Ingredients for Keto Crockpot White Chicken Chili
Alright, let’s talk ingredients—because the secret to this chili’s incredible flavor is using the right stuff and prepping it properly. I’ve learned through trial and error (and a few not-so-great batches) that these measurements and prep steps make all the difference:
- 2 lbs boneless, skinless chicken breasts – I like to use fresh, but frozen works too (just add 30 extra minutes cooking time)
- 1 tbsp olive oil – For that perfect golden sauté on the aromatics
- 1 medium onion, diced (about 1 cup) – Dice them small so they melt into the chili
- 3 cloves garlic, minced – Fresh is best here, don’t even think about that jarred stuff!
- 4 cups chicken broth – I swear by low-sodium so I can control the salt
- 1 can (15 oz) diced green chilies – Mild or hot, your choice (I usually go mild for the kids)
- 1 cup heavy cream – Full-fat only, please—this is keto after all!
- 2 cups shredded Monterey Jack cheese – Pack it tightly when measuring for maximum creaminess
See those specifics? That’s the difference between “good” and “oh-my-goodness-I-need-this-every-day” chili!
The Simple Tools You’ll Need
Don’t worry – you won’t need any fancy gadgets for this chili! Just grab these basic kitchen essentials:
- 6-quart crockpot (the workhorse of this recipe)
- Medium skillet for sautéing those aromatics
- Wooden spoon (my trusty stirring companion)
- Measuring cups and spoons – precision matters!
- Two forks for effortless chicken shredding
That’s it! Now let’s make some magic happen.
How to Make Keto Crockpot White Chicken Chili
Okay, let’s dive into the step-by-step – it’s easier than you think, I promise! Just follow these simple instructions and you’ll have the most amazing, creamy white chicken chili bubbling away in no time.
Step 1: Sauté Aromatics
First things first – let’s wake up those flavors! Heat your olive oil in a skillet over medium heat and toss in the diced onions. Cook them until they turn soft and translucent (about 5 minutes), then add the minced garlic. Oh, that smell! Cook for just 30 seconds more – garlic burns fast, so keep an eye on it.
Step 2: Combine Ingredients in Crockpot
Now the fun part – assembly! Transfer those gorgeous sautéed aromatics to your crockpot. Add the chicken breasts (whole is fine – they’ll shred later), then pour in the chicken broth. Scatter the diced green chilies over top and sprinkle all those wonderful spices evenly across the surface. No stirring needed yet – we want those spices to gradually flavor everything as it cooks.
Step 3: Slow Cook to Perfection
Here’s where patience pays off. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken should be fork-tender – test by pulling at it gently; if it falls apart easily, it’s ready! If you’re around, give everything a gentle stir halfway through if you can (but no stress if you can’t – it’ll still be amazing).
Step 4: Shred Chicken and Final Touches
Time for the grand finale! Use two forks to shred the chicken right in the pot – it should practically melt apart. Now stir in the heavy cream and shredded cheese. The heat will melt the cheese into silky perfection – keep stirring until everything is beautifully combined. Let it sit for 5 minutes to thicken up slightly before serving. Pro tip: If you want extra creaminess, you can add a bit more cheese and stir until melted!
Tips for the Best Keto White Chicken Chili
Want to take your chili from good to “can’t-stop-eating-it” amazing? Here are my hard-won kitchen secrets:
- Spice control: Start with half the chili powder if you’re sensitive to heat – you can always add more later! My kids like it mild, so I often sprinkle red pepper flakes just on my bowl.
- Cheese magic: Add the cheese in batches, stirring well between each addition. This prevents clumping and creates the silkiest texture. Room temp cheese melts better too!
- Shortcut option: Swap the raw chicken for rotisserie chicken – just add shredded meat during the last 30 minutes to heat through. Perfect for those “I need dinner NOW” nights!
Bonus tip: If your chili seems too thin, let it simmer uncovered for 10-15 minutes – the extra evaporation works wonders!
Serving Suggestions
Now comes the best part – dressing up your masterpiece! I love setting out little bowls of toppings so everyone can customize their perfect bowl. My family goes crazy for:
- Creamy avocado slices – they add such a lovely richness
- Fresh cilantro – that bright pop of green makes all the difference
- Zesty lime wedges – a squeeze lifts all the flavors beautifully
- Crispy bacon bits – because everything’s better with bacon, right?
For sides, try a simple green salad with ranch dressing or some keto-friendly cornbread (almond flour works wonders). Dinner is served!
Storage and Reheating
This chili keeps like a dream – one of the many reasons I make a big batch every time! In the fridge, store it in an airtight container for up to 3 days. The flavors actually get better as they mingle. For longer storage, freeze portions in freezer-safe bags (lay flat to save space) for up to 2 months. When reheating, do it gently – low heat on the stove with a splash of broth keeps it creamy. Pro tip: Stir in a little extra cheese after reheating for that just-made freshness!
Nutritional Information
Just so you know, these numbers are estimates—but they’ll give you a great idea of how this chili fits into your keto lifestyle. Each hearty 1.5-cup serving packs:
- 420 calories – Perfect for keeping you satisfied
- 28g fat (14g saturated) – All that good, keto-friendly fat
- 35g protein – Thanks to all that juicy chicken
- 8g total carbs (6g net carbs) – Yes, you read that right!
Remember, toppings will add a bit more – but avocado and cheese are totally worth it on keto!
FAQs About Keto Crockpot White Chicken Chili
Over the years, I’ve gotten tons of questions about this chili—here are the ones that pop up most often from fellow keto cooks!
Can I use frozen chicken breasts?
Absolutely! Just add them straight to the crockpot frozen, but give them an extra 30-60 minutes cooking time. I do recommend thawing if you’re short on time—frozen chicken can make the broth watery if it doesn’t cook long enough.
How can I make this less spicy?
Easy fix! Skip the chili powder entirely or cut it in half. The green chilies come in mild versions too (look for “Hatch” labeled mild). Want zero heat? Substitute a can of mild diced tomatoes instead—it’ll change the color but keep that tangy flavor.
Can I make this dairy-free?
You bet! Swap heavy cream for full-fat coconut milk and use dairy-free cheese (violife melts beautifully). The texture will be slightly different, but still delicious. Just watch the carb count on dairy substitutes.
Why is my chili separating?
Don’t panic! This happens if the heat’s too high when adding dairy. Stir in cream and cheese at the end with the crockpot OFF or on WARM. If it still separates, a quick immersion blender blitz fixes everything.
Can I double this recipe?
Of course—just use a 7-8 quart crockpot. The only adjustment is stirring more frequently to distribute heat evenly. It freezes perfectly too—I always make extra for busy weeks!
Creamy Keto Crockpot White Chicken Chili in 4 Simple Steps
A hearty and flavorful keto-friendly white chicken chili made easily in a crockpot. Perfect for a low-carb meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Carb
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) diced green chilies
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup heavy cream
- 2 cups shredded Monterey Jack cheese
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
- Transfer onion and garlic to the crockpot, then add chicken, broth, green chilies, and spices.
- Cook on low for 6-7 hours or high for 3-4 hours.
- Remove chicken, shred it, then return to the crockpot.
- Stir in heavy cream and shredded cheese until melted and combined.
- Serve warm, garnished with fresh cilantro or avocado if desired.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Adjust spice levels to your preference.
- Use rotisserie chicken for a quicker version.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
