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Simple Keto White Chicken Chili (Instant Pot or Slow Cooker)

A steaming white bowl filled with creamy keto white chicken chili, topped with shredded chicken and fresh cilantro.
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Make this creamy, low-carb white chicken chili for a hearty and satisfying keto dinner. This recipe uses simple ingredients and offers instructions for stovetop, Instant Pot, or slow cooker preparation.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh cilantro, for garnish
  • Optional toppings: shredded cheese, avocado, sour cream

Instructions

  1. If using the stovetop, heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  2. Add chicken breasts, chicken broth, green chiles, cumin, oregano, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  4. Reduce the heat to low. Add the cream cheese cubes and stir until they are completely melted and the chili is creamy.
  5. Stir in the heavy cream. Heat through for 2 to 3 minutes, but do not let the chili boil after adding the cream.
  6. Taste and adjust salt and pepper as needed. Serve hot with your favorite keto toppings.
  7. For the Instant Pot: Place all ingredients except cream cheese and heavy cream into the inner pot. Cook on High Pressure for 12 minutes. Allow pressure to naturally release for 10 minutes before manually releasing any remaining pressure. Stir in cream cheese and heavy cream until smooth.
  8. For the Slow Cooker: Place all ingredients except cream cheese and heavy cream into the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred chicken, then stir in cream cheese and heavy cream until smooth before serving.

Notes

  • For a spicier chili, add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot sauce with the other spices.
  • If you want a thicker chili without adding carbs, you can mash a few ounces of the cooked chicken against the side of the pot before adding the cream cheese.
  • This low carb white chicken chili freezes well. Cool completely before storing in airtight containers for up to three months.

Nutrition

Find it online: https://littlekitchendiary.com/keto-white-chicken-chili-recipe/