You will make this creamy, low-carb white chicken chili in your slow cooker. It is a hearty, beanless keto comfort food perfect for easy weeknight dinners or meal prepping.
Author:julianmaxwell
Prep Time:10 min
Cook Time:6 hours
Total Time:6 hours 10 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooker
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs boneless, skinless chicken breasts or thighs
Place the raw chicken breasts or thighs into the basin of your slow cooker.
Add the drained green chiles, diced green chiles, chopped onion, chicken broth, cumin, oregano, garlic powder, and cayenne pepper (if using) over the chicken.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the cubed cream cheese until it melts completely into the liquid, creating a creamy base.
Pour in the heavy whipping cream and stir well to combine everything.
Continue to cook on low for another 15 minutes, or until the chili is heated through and fully creamy.
Taste the chili and add salt and black pepper as needed.
Serve hot with your favorite keto toppings.
Notes
For a thicker chili, remove about 1 cup of the liquid before adding the cream cheese, mix 1 tablespoon of xanthan gum into the liquid, and then stir it back into the chili until thickened.
You can substitute rotisserie chicken for raw chicken to speed up the prep time significantly.
This recipe freezes well for future low carb meal prep sessions.