Description
Keto Crockpot White Shredded Chicken Chili is keto comfort food at its finest! Healthy chicken, creamy cheese, and a hint of spice combine to create a low-carb, slow-cooking chili that will surely become a favorite.
Ingredients
1 tablespoon olive oil
2 teaspoons fresh lime juice
3 teaspoons garlic, minced
1 cup onion, diced
2 pounds chicken breasts
1 cup chicken broth
1 cup green chiles
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 1/2 cup heavy cream
8 ounces cream cheese
Instructions
Heat the tablespoon of olive oil, 2 teaspoons lime juice, and 3 teaspoons minced garlic on medium heat in a nonstick skillet and saute onions for 2-3 minutes until they’re transparent.
Set Aside.
Add the chicken,1 cup chicken broth, the cup of green chiles & all dry seasonings (1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon cayenne pepper) to your crockpot.
Add in onions and garlic.
Set the crockpot for 6 hours on low. Or four on high.
Walk away and move on with your life for the next few hours.
After 4-6 hours, it’s time to return to the kitchen to shred the chicken.
All you have to do is stir it with a fork inside the crockpot.
No need for any extra dishes or work! That’s it. Chicken shredded.
Last Step: Add 8 ounces cream cheese followed by 1.5 cups heavy cream and cook for another 45 minutes-1 hour
.
Notes
Store any leftovers covered in the fridge for up to five days.
Freeze for up to 3 months in an airtight container – If freezing, omit the heavy cream and cream cheese.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow cooker/Crockpot
- Cuisine: American
