You know those nights when you need something warm, comforting, and totally effortless? That’s exactly why I’m obsessed with this Keto White Chicken Chili. Between ballet practice, homework meltdowns, and my own never-ending to-do list, my slow cooker has become my kitchen superhero. Just toss in frozen chicken (yes, frozen—no thawing required!), Rotel tomatoes, and a few pantry staples, then let the magic happen. Eight hours later, you’ve got a creamy, dreamy bowl of comfort that’s packed with flavor but won’t wreck your carb count. Trust me, even my picky kiddos come back for seconds—especially when I pile on the avocado and cheese!
Table of Contents
Table of Contents
Why You’ll Love This Keto White Chicken Chili
This isn’t just another chili recipe—it’s the cozy, no-fuss dinner you’ll crave all season long. Here’s why it’s become a staple in our house:
- Creamy dreaminess: That luscious cream cheese and heavy cream combo? It’s like a warm hug in every spoonful—rich but not overly heavy.
- Low-carb win: At just 8g net carbs per serving, you can indulge without guilt (or the dreaded carb crash!).
- Family-approved: Even my “I-don’t-like-spicy” kid gobbles it up—the Rotel gives just enough kick without overwhelming.
- Frozen chicken magic: No planning ahead! Dump those rock-hard breasts straight in—the slow cooker works its tenderizing wonders.
Seriously, if weeknight dinners and keto could have a love child, this chili would be it. If you want to see more of our favorite slow cooker meals, check out our crockpot lasagna soup recipe!
Ingredients for Keto White Chicken Chili
Okay, let’s gather our cast of characters—this is where the magic starts! I’ve made this chili so many times I could probably recite the ingredients in my sleep, but here’s what you’ll need to make it just right:
- The Slow Cooker Stars: 4 large frozen chicken breasts (yes, frozen—no thawing!), 2 (10 oz.) cans of Rotel tomatoes (I use Chili Fixins for extra flavor), 2 cups chicken broth (go for 3 cups if you’re using fresh or thawed chicken)
- The Flavor Boosters: 1 small onion (diced nice and fine), 2 garlic cloves (minced—none of that jarred stuff!), 1 teaspoon each of salt and black pepper
- Spice It Up (Optional): 1 teaspoon each cumin and chili powder (only if you’re using regular Rotel—the Chili Fixins already has these flavors!)
- Creamy Dream Team: 8 oz. cream cheese (cut into cubes—trust me, this helps!), 1/2 cup heavy cream
- Fun Toppings: Avocado slices, fresh cilantro, shredded white cheddar cheese, sliced jalapeños (because everything’s better with toppings!)
See? Nothing fancy—just simple ingredients that transform into something spectacular in your slow cooker. Now let’s get cooking!
How to Make Keto White Chicken Chili
Alright, let’s dive into the good stuff! This chili is seriously foolproof—just a few simple steps, and your slow cooker does all the heavy lifting. I’ve made this enough times to know where the little “aha!” moments are, so I’ll walk you through each one.
Step 1: Slow Cook the Base
First things first—grab that slow cooker! No need to dirty extra pans. Toss in your frozen chicken breasts (yes, straight from the freezer—how easy is that?), both cans of Rotel, chicken broth, diced onion, minced garlic, salt, and pepper. If you’re using regular Rotel instead of Chili Fixins, now’s the time to add that extra teaspoon each of cumin and chili powder for that deep, cozy flavor.
Give everything a gentle stir (don’t worry if it looks a bit sparse at first—the chicken will release juices as it cooks). Cover and set it to low for 8 hours. I like to peek in once or twice to give it a stir, but honestly? Even if you forget, it’ll still turn out amazing.
Step 2: Finish the Chili
When the chicken is fall-apart tender, use tongs to pull the breasts out and onto a cutting board. Now, here’s the fun part: drop in your cubed cream cheese and pour in the heavy cream. Use a whisk or even a hand mixer to blend it all together until it’s silky smooth. (Pro tip: If the cream cheese is being stubborn, let it sit for 5 minutes in the hot liquid—it’ll melt like a dream.)
While that’s happening, shred the chicken with two forks—or hey, if you’re short on time, just chop it roughly. Toss it back into the slow cooker and stir everything together. Let it hang out for another 10-15 minutes to soak up all that creamy goodness. Taste and adjust the salt if needed—sometimes I add an extra pinch at the end to really make the flavors pop.
And voilà! You’ve just made the coziest, creamiest keto chili that’ll have everyone begging for the recipe. Now, let’s talk toppings…
Tips for the Best Keto White Chicken Chili
After making this chili more times than I can count, I’ve learned all the little tricks that take it from good to wow! Here are my can’t-live-without tips:
- Cream cheese cubes: Don’t just plop in the whole block—cut it into small cubes first! They’ll melt evenly without leaving stubborn lumps.
- Hand mixer magic: If your cream cheese isn’t blending smoothly, grab that hand mixer for 30 seconds. It works like a charm!
- Broth backup: Keep extra broth handy in case your chili thickens too much—just splash in a bit at a time until it’s perfect.
- Spice check: Always taste before serving! Sometimes it needs an extra pinch of salt to make all those flavors sing.
Oh, and whatever you do—don’t skip the toppings! They’re the best part. For more easy weeknight ideas, follow us on Facebook!
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Creamy Keto White Chicken Chili in Just 8 Hours
A hearty and creamy Keto White Chicken Chili made with tender chicken, Rotel tomatoes, cream cheese, and heavy cream. Perfect for a cozy family dinner.
- Total Time: 8 hours 10 mins
- Yield: 6 servings 1x
Ingredients
- 4 large frozen chicken breasts
- 2 (10 oz.) cans of Rotel tomatoes (Chili Fixins)
- 2 cups chicken broth (use 3 cups if using fresh or thawed chicken)
- 1 small onion, diced
- 2 garlic cloves, diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin (add if using regular Rotel)
- 1 teaspoon chili powder (add if using regular Rotel)
- 8 oz. cream cheese, cubed
- 1/2 cup heavy cream
- Toppings (optional): avocado, cilantro, white cheddar cheese, sliced jalapeños
Instructions
- Add frozen chicken breast, Rotel cans, chicken broth, onion, garlic, salt, and pepper to the slow cooker. Cook on low for 8 hours. Stir occasionally. *Add cumin and chili powder if using regular Rotel.
- Remove chicken from the slow cooker. Add heavy cream and cream cheese to the chili mixture and whisk well. Shred the chicken and return it to the slow cooker.
- Serve warm, topped with cilantro, avocado, jalapeño, and shredded cheese if desired.
Notes
- Cut cream cheese into cubes for easier melting.
- Use a hand mixer or whisk to break up cream cheese before adding chicken back.
- Prep Time: 10 mins
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Serving Suggestions for Keto White Chicken Chili
Now comes my favorite part—dressing up this cozy chili! The toppings are where you can really make it your own. I always set out little bowls of diced avocado (a must for that cool, creamy contrast), shredded sharp cheddar cheese, fresh cilantro, and sliced jalapeños for those who like a kick. My kids go crazy for crushed pork rinds on top—it gives that satisfying crunch like tortilla chips but keeps it keto. If you’re feeling fancy, a dollop of sour cream or a squeeze of lime brightens everything up beautifully. And hey, if you’re missing cornbread, try serving it with a side of keto almond flour biscuits—they’re perfect for soaking up every last drop of that creamy broth!
Storing and Reheating Keto White Chicken Chili
Here’s the beautiful thing about this chili—it actually tastes better the next day! Just pop any leftovers in an airtight container in the fridge for up to 3 days. Want to stash some for later? Freeze it in portion-sized containers—it keeps beautifully for about a month. When reheating, go low and slow—either on the stove over medium-low heat or in the microwave at 50% power—stirring often to keep that creamy texture perfect. A splash of broth or cream helps revive it if needed!
Keto White Chicken Chili Variations
One of my favorite things about this recipe? It’s a total blank canvas! Don’t have chicken? Swap in turkey breast or even browned ground turkey—just reduce the cook time to 6 hours. Want extra veggies? Toss in a cup of cauliflower rice during the last 30 minutes (it soaks up all that creamy goodness beautifully). For my dairy-free friends, coconut cream works like magic in place of heavy cream, and that new nut-based cream cheese? Surprisingly fantastic here. The possibilities are endless—make it yours!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (based on my exact ingredients—yours might vary slightly): Per serving, you’re looking at about 380 calories, 25g fat, and a solid 30g protein to keep you full. With just 8g net carbs (4g sugar), it’s pure keto comfort! Remember, these are estimates—your favorite brands or tweaks might nudge the numbers a bit.
FAQs About Keto White Chicken Chili
I get so many questions about this recipe (my Instagram DMs are full of them!), so let’s tackle the big ones:
Can I use fresh chicken instead of frozen?
Absolutely! Just reduce the broth to 2 cups (fresh chicken releases more liquid) and check for doneness around 6 hours—it’ll cook faster. I’ve done it both ways, and honestly? Frozen is my lazy-day winner.
How can I thicken the chili if it’s too thin?
Two tricks: First, let it simmer uncovered for 20-30 minutes to reduce. If you’re in a hurry, whisk in an extra ounce of cream cheese—it’s like instant velvety magic!
Can I make this spicier?
Oh yes! Add a diced jalapeño with the onions, use hot Rotel, or stir in 1/2 teaspoon of cayenne. My husband tops his with pickled jalapeño juice—total game changer.
Help! My cream cheese won’t melt smoothly.
Been there! Cut it smaller next time, but for now—a hand mixer fixes everything. Or just embrace the rustic look (it’ll still taste amazing).
Can I freeze leftovers?
You bet! Freeze in portions for up to a month. Thaw overnight in the fridge, then reheat gently with a splash of cream to revive that creamy texture.
