Crockpot Keto White Chicken Chili Recipe
Easy keto slow cooker dinner idea for fall and winter!
Equipment
- Crockpot
- Crockpot Liners
Ingredients
- 1 small yellow onion diced
- 3 tablespoons minced garlic
- 1 carton of Kettle & Fire Chicken Bone Broth 16.9 oz
- 2- 4.5 oz cans of green chiles diced
- 3 large chicken breasts
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon dill
- 1 teaspoon chives
- 1/2 teaspoon pink salt
- 1/2 teaspoon pepper
- 8 ounces cream cheese cubed and room temp
- 1/4 cup heavy cream
- 2 tablespoons cilantro
Toppings
- Monterrey jack cheese
- Sliced avocado
- Sour cream
- Fresh jalapeno slices
- Cilantro
- Lime wedges
Instructions
- Add the onion, garlic, bone broth, green chilis, chicken breasts, and seasonings to a crockpot.
- Cook on low for 6 hours or until the chicken is done.
- Shred the chicken using 2 forks until it’s all shredded evenly.
- In a small blender, add one cup of the hot bone broth and the room temperature cream cheese. Blend it on high until it’s creamy.
- Pour the cream cheese mixture into the soup and mix.
- Stir it to mix it in well.
- Cook for another 5 minutes and serve warm.
Video
Notes
NOTE: Cream cheese must be at room temperature. The cream cheese will incorporate into the soup better if it’s at room temperature.
For easier cleanup, place a crockpot liner inside the crockpot before cooking.