This slow cooker white chicken chili is thick and creamy, and totally dairy-free. A delicious keto chili recipe that my whole family loves, and yours will too.
False spring. It seems to happen every year around here, where we have a lovely sunny warm stretch. The birds begin sing, the daffodils start to bloom, the sun shines, and all the Portlanders start coming out of hibernation.
And then WHAM. We jump right back into chilly rain and real spring seems to move ever so far off, like a mirage in the dessert.
But this Keto Slow Cooker Chicken Chili is just what the doctor ordered to soothe our winter-battered souls. It’s thick and hearty, and full of flavor, with just enough kick to warm you right down to your toes.
A great recipe from Easy Keto Dinners!
This recipe is actually one from my popular cookbook, Easy Keto Dinners. I’d nearly forgotten about it, as I create so many recipes, I can hardly remember them all.
But my husband and I were casting around for an easy meal we could freeze and take on a ski trip. He mentioned chili and that little ding ding ding went off in my head.
Truth be told, I couldn’t even remember which book it was in, but I thumbed through and found it again and I am so glad I did. It was the perfect easy meal to warm up after a day of playing in the snow.
The kids ate it with gusto and begged me to make it again, and I thought it would be a great one to share with my readers too. It’s simply THAT good.
Check out Easy Keto Dinners for more great recipes
Slow cooker white chicken chili
This keto white chicken chili is an ideal recipe for your slow cooker (or your Instant Pot, if you prefer – I’ve included those instructions too). It’s what I call a dump-and-run recipe. It’s as simple as putting all of the ingredients in your pot, turning it on, and walking away.
This keto chili cooks itself and all you need to do is take a few minutes at the end to shred the chicken and blend the soup. Dinner is done!
It’s a one-pot meal too, so no need to prep any sides or veggies. The creaminess and thickness in this recipe comes from cauliflower so you are getting your meat and veggies all in one hearty soup.
Can you make Keto White Chicken Chili in advance?
You sure can and it freezes really well. We made a double batch for our ski trip. It’s an ideal recipe for keto meal prep.
Simply let it cool in the pot and shred the chicken as directed. Puree the soup using an immersion blender or transfer it to a large blender if you prefer.
Stir it all up together and transfer to an airtight freezer container. You can do it all as one big batch or several batches, or you can divvy it up into individual servings.
Freeze until ready to use. It should be good in the freezer for up to 2 months. Thaw on the counter in the container, or transfer the frozen chili to a pot and heat it up that way.
Then top with all your favourites like chopped avocado, and cheese if you don’t need to be dairy free. Even without the toppings, it’s delicious!
More great keto chili recipes
This slow cooker white chicken chili is thick and creamy, and totally dairy-free. A delicious keto chili recipe that my whole family loves, and yours will too.
- 1 1/2 lb chicken thighs boneless and skinless
- 3 cups chicken broth
- 12 ounces frozen cauliflower florets
- 1/4 cup bacon grease or coconut oil
- 1/4 cup chopped onion
- 1 large jalapeno pepper, chopped (leave seeds in for extra heat)
- 2 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- Chopped cilantro
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Place all of the ingredients except the cilantro in a large slow cooker (4 to 6 quarts). Cook on high for 4 hours, or low for 8 hours.
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Remove the chicken to a plate and shred with two forks. Use an immersion blender to blend the soup until it is mostly creamy. Return the chicken to the pot and mix well.
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Sprinkle with chopped cilantro when serving.
Instant Pot Directions: Cook on the Soup/Stew function for 35 minutes. Allow the pressure to release naturally before removing the lid.
Linda A. says
The recipe in your book includes 1 4.5-ounce can of mild green chilies which you omitted here. Also, the nutritional information differs from that in the book. Is this intentional?
Carolyn says
Yep! I didn’t have any chilies when I made this again for my family so I skipped it. But the nutritional info in the books seems to be incorrect as it is…even with the chilies, it should be lower. I am not quite sure where the discrepancy is but when I re-ran the numbers with ALL the same ingredients, it was lower. I have a note into my publisher to adjust in the next printing.
My software pulls from the USDA database and every so often they adjust the numbers for various foods in the database. That may be what happened, I can’t say for sure.
Lauren Ruch says
I just made this two days ago. It is really delicious and so simple the cauliflower makes a great base that doesn’t separate. I can always count on you for a winning recipe!
Ann Arner says
How can I make this on the stove?
Carolyn says
Get a pot and dump everything in! Bring to a simmer, simmer for at least 15 min, remove chicken, and proceed.
Kate says
Really enjoyed this = super easy to make with the frozen cauliflower. Reminds me somewhat of bean soup.
Melissa Elsberry says
This soup looks delicious. I’m making this soup tonight and have a question.
I’m looking for good quality cookware, starting with a Dutch oven. I really like the Le Creuset brand. Are there other brands that are comparable to this brand? Any recommendations would be greatly appreciated.
Thank you,
Melissa E
Carolyn says
Le Creuset is obviously top of the line. Many knock offs exist but aren’t nearly as good. Maybe check out Williams Sonoma?
Reviewista says
I made this yesterday and am currently enjoying nextday left overs, this soup is fantastic and sooo easy to make! I did use less jalapeno and it came out very mild… I’ll do the full amount next time. I did find this recipe because I was looking for recipes to freeze, this won’t make it to the freezer. I’ll be doubling it next go around.