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Keto Dinner | Creamy Crockpot White Chicken Chili

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This creamy white chicken chili is made super easy in your slow cooker!  Creamy with plenty of spice, it’s the perfect companion on a chilly night!

There are so many varieties of chili out there, but this creamy white chicken chili will soon be your favorite!  Just dump everything in your slow cooker and let it do the hard work for you!

We have officially entered chili season!!  Until now, our hands-down favorite has always been my healthier turkey chili.  While it still holds a special place at our dinner table, this creamy white chicken chili has taken the top spot.  It’s so deliciously savory with just the right amount of spice!  Plus, it’s almost effortless since it cooks in your slow cooker!

I love white chicken chili! It’s so creamy and comforting — not something we normally need even in the winter time here in Texas but it doesn’t matter to me. I’ve been known to enjoy it smack in the middle of a 110F summer day! I have the best recipe ever for regular white chicken chili on Restless Chipotle and whenever I’d make it for my family I’d slide off the low-carb bus and tuck in.

This ultra-creamy white chicken chili recipe is low carb and family friendly. It’s the perfect comfort food for chilly evenings or busy weekends. You just toss everything into the slow cooker in the morning and by dinner time it’s ready to go. You can also divide it into serving sizes and freeze them as an easy addition to your meal prep rotation.

Creamy Crockpot White Chicken Chili

Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins 
Servings: 6 servings 
Calories: 155

Ingredients:

  • 1/4 tsp cayenne pepper
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • 1/4 cup half and half
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 2 15oz cans great Northern beans drained and rinsed
  • 2 4oz cans diced green chiles (I do one hot, one mild)
  • 1 15oz can whole kernel corn drained
  • 1 tsp salt
  • 1 lb boneless skinless chicken breasts trimmed of excess fat
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz. chicken broth (low sodium)

Toppings:
  • minced fresh cilantro
  • tortilla strips
  • shredded Monterey jack or Mexican cheese
  • sliced jalapenos
  • sliced avocados
  • dollop of sour cream

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Instructions:

  1. First, Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  2. Second, Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
  3. Next, Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
  4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
  5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
  6. Stir well and serve with desired toppings.

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