Keto Crockpot White Shredded Chicken Chili is keto comfort food at it’s best from the crockpot! Healthy chicken, creamy cheese, and a hint of spice combine to create a low carb slow-cooking chili that is sure to become a favorite.
2–3 lbs Boneless, Skinless Chicken Breasts
1 Cup Chicken Stock
1 1/2 Cup Heavy Cream
8 Ounces Cream Cheese
1 & 1/2 cup diced onion
1 Cup Green Chiles
3 Teaspoons Minced Garlic
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1/2 Teaspoon Cayenne Pepper (Optional)
2 Teaspoons Fresh Lime Juice
1 Tablespoon Olive Oil
Heat olive oil, lime, and garlic on medium heat in a non-stick skillet and saute onions for 2-3 minutes until clear.
Add chicken, broth, green chiles & all dry seasonings to your crockpot.
Add in onions & garlic.
Set the crockpot for 6 hours on low. Or 4 on high.
Walk away & 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-You’re almost done! Add cream cheese followed by heavy cream & cook for another 45 minutes-1 hour.
Cayenne Pepper-Optional-My kids find it too spicy. If you’re not into spice you may want to skip it! Toppings: Top with Full Fat Sour Cream Shredded Cheese Avocado Serve with Tortilla Chips (for members of the family who don’t follow the keto diet!)
8 WW SmartPoints
- Category: Dinner
- Method: Crockpot-Slow Cooker
- Cuisine: Keto Low Carb
Keywords: Keto, Low Carb, Crockpot, Slow Cooker, Easy Dinner, Weight Watchers dinner