Crockpot White Chicken Chili – this low carb version of a classic is so creamy and filling. It’s simple to toss together and is a family favorite.
I’ve got quite a thing for slow cooker soups going here. I just love how easy they are and my family always gobbles them.
We like soup all year round – they’re warming and comforting in the winter, but they can be light and simple in the summer. I’m curious to hear if you guys eat soup all year round too?
This white chicken chili recipe is one of those recipes that we’ll eat any time of year and the best part is that my entire family loves it and has no idea they’re eating a keto white chicken chili. It’s just a regular meal to them and I love when that happens.
How to make slow cooker white chicken chili:
This is a super simple recipe that you toss in your crockpot and forget about until dinner time. <– Assuming you can forget about it with all the delicious smells coming from the kitchen. 😉
Add some chicken breasts, onion, bell pepper, jalapeno, green chiles, garlic, and cumin to a slow cooker.
Pour in some chicken broth and give it a little stir.
Cover and cook on high for 3 hours or on low for 6 hours or until your chicken shreds easily. It’s important to remember that every slow cooker cooks differently – some run hotter than others and cook times will vary.
Shred the chicken and add in some softened cream cheese and heavy cream. It can be helpful to get the cream cheese very soft and almost melted in the microwave before adding to the soup. It will prevent it from clumping in the hot liquid.
Stir well until everything is incorporated, cover, and cook on high for another 30 minutes.
Your soup is ready to devour!
We like to serve our creamy white chicken chili with slices of avocado, jalapeno, and loads of cilantro. A dollop of sour cream on top is nice too.
Is this white chicken chili recipe spicy?
It has a nice little kick to it, but it was mild enough for my kiddos to eat without complain. If you’re concerned, reduce the jalapeno to half or leave it out entirely.
The canned green chiles add a great flavor and you can buy them in both mild and hot varieties, so don’t skip them!
Tools needed for this easy white chicken chili recipe:
The below links are affiliate links.
Slow Cooker: The Ninja 4-in-1 slow cooker is my favorite and I have A LOT of slow cookers. I like the shape, size, and even heating of this one. Plus it gets great reviews on Amazon.
Sharp Knife: Chopping veggies is a breeze with this knife. I have quite a collection of good knives, but this is the one I grab most often – a true favorite.
More low carb soup recipes to try:
Crockpot Broccoli Cheddar Soup: The easiest way to get my kids to eat their broccoli!
Cheeseburger Soup: Probably my favorite soup of all time!
Cauliflower Soup: I roast the cauliflower first for extra flavor!
Crockpot Cabbage Soup: Hearty and filling!
- 1 pound chicken breasts
- 1 green bell pepper, diced
- 1 jalapeno pepper, minced
- ½ sweet onion, diced
- 4 ounce can diced green chiles
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 3 cups chicken broth
- 8 ounces cream cheese, softened
- ¼ cup heavy cream
- Avocado, sour cream, cilantro, for topping
- Add the chicken, bell pepper, jalapeno, onion, green chiles, garlic, cumin, and chicken broth a 6 quart slow cooker and cover.
- Cook on high for 3 hours or low for 6 hours or until the chicken easily shreds with a fork. Shred the meat.
- Add the softened cream cheese and heavy cream to the slow cooker and stir well until the cream cheese has melted.
- Cover and cook on high for 30 minutes.
- Stir well before serving. Serve with avocado, sour cream, and cilantro, as desired.
The softer the cream cheese is the quicker and better it will melt into the soup. Use the microwave to soften until it's nearly fully melted.
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Nutrition InformationYield 6 Serving Size 1 bowl
Amount Per ServingCalories 369Total Fat 24gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 10gCholesterol 117mgSodium 648mgCarbohydrates 10gFiber 3gSugar 5gProtein 28g
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