Slow Cooker Keto White Chicken Chili

January 11, 2020Laura

Happy New Year everyone! It feels good to be back in my kitchen and creating new recipes. I’m a huge fan of soups and chilis! I have several here on the blog and in my new e-cookbook as well. My Low Carb Chili and Keto Taco Soup are two of my absolute favorites and are popular here on the blog as well. My husband loves the Low Carb Tomato Soup and Cauliflower Soup, so I would say those are his top two favorites. Chili is definitely at the top of his list too though! We love soups year round, so I have quite a few to choose from.

I had a follower message me several weeks ago with a request to make White Chicken Chili. It was actually on my list of recipes to make, so I moved it to the top. I used to make it prior to starting keto three years ago, so I knew it would be an easy one to make keto friendly. I chose to make a slow cooker version, but will update the recipe with Instant Pot directions next time I make it. This is an extra busy month for me, so the slow cooker is going to be my best friend!

For this recipe, I used very simple ingredients: chicken breast, jalapeno, green bell pepper, onion, chicken broth, chopped green chiles (I used mild), lots of spices and some cream cheese. It took me two attempts to get it to my liking, but it turned out fantastic! I garnished mine with shredded monterey jack cheese, jalapeno and avocado. I also squeezed a little fresh lime juice in my bowl. Other garnish options could be cilantro, sour cream or chopped green onion. Enjoy!

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Now Available: I just released my E-Cookbook with 40+ easy Keto/Low Carb recipes. For more information click here.

Print Recipe

Slow Cooker Keto White Chicken Chili

  • Prep time: 10 minutes
  • Cook time: 6 hours
  • Serves: 6 (1 cup serving)
  • Calories 242.3


  • 1.5 lbs boneless, skinless chicken breast
  • 1 jalapeno, de-seeded & chopped
  • 1/2 medium green bell pepper, chopped
  • 1/2 medium onion, chopped
  • 1 (4.5 oz) can chopped green chiles
  • 3 cups chicken broth
  • 1.5 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp chili powder
  • Pinch red pepper flakes
  • 6 oz cream cheese, softened & cut into small chunks


  • 1)

    Add chopped jalapeno, bell pepper, onion, chopped green chilies, chicken broth and seasonings to slow cooker. Stir together and add in chicken breast.

  • 2)

    Cover with lid and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and shreds easily. 

  • 3)

    Remove chicken and shred with two forks. Add shredded chicken back into slow cooker and stir. 

  • 4)

    Add softened cream cheese to slow cooker. Whisk constantly until cream cheese is melted and chili is creamy. Serve hot with your favorite garnishes.

Nutrition (Per Serving)

Net Carbs4.4g
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