This keto white chicken chili is thick, creamy, and unbelievably satisfying. It’s delicious low carb chili recipe that my whole family loves, and yours will too. Guaranteed!
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 White 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.
Best of all, it’s incredibly easy. Just pop the ingredients in your slow cooker and in a few short hours, dinner is done.
A great recipe from Easy Keto Dinners!
This keto white chicken chili 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 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.
And keto white chicken chili practically cooks itself – you simply need to take a few minutes at the end to shred the chicken and blend the soup. Dinner is done!
It’s a one-pot meal, 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
Slow Cooker White Chicken Chili
Equipment
- slow cooker
Ingredients
- 1 ½ lb chicken thighs boneless and skinless
- 3 cups chicken broth
- 12 ounces frozen cauliflower florets
- ¼ cup bacon grease or coconut oil
- ¼ cup chopped onion
- 1 large jalapeno pepper, chopped (leave seeds in for extra heat)
- 2 cloves garlic minced
- 2 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- Chopped cilantro
Instructions
- 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.
- 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.
- Sprinkle with chopped cilantro when serving.
Melissa says
Delicious! Will definitely make again. Im just wondering, mine turned out more brothy, not thick/creamy like i expected from other commenters. what would be the reason for that? And I doubled, too, would you cut back on doubling broth? Did you thaw chicken first? Thank you!
Carolyn says
Did you double the cauliflower in it as well? Perhaps it got mismeasured a bit? That’s what makes it thick.
Melissa says
I did double it but maybe could have added a bit more. Not sure!
Diane Deitering says
I made this and it was delicious. Why is it necessary to put bacon grease or coconut oil in it? I may omit next time. Your thoughts?
Carolyn says
Fat, flavor, and satiety.
Wynette says
I can’t tolerate much heat. What would you use to make it much less spicy??
Carolyn says
Just leave out the jalapeno and use mild green chilies.
Mary says
Lime!! You left out the lime. I love lime in my chilis and Mexican soups.
kristin says
I have made this 3 times in 3 weeks, doubling the recipe each time. I have used boneless skinless thighs, bone-in, skin on thighs, 2 jalapenos without seeds, 3 jalapenos with seeds, half coconut oil/half bacon grease, full amount of coconut oil….it comes out AMAZING every single time!
Thank you so much for such a delicious recipe, I have shared it with everyone I know who loves a good slow cooker recipe 🙂
Carolyn says
Yay! It’s a fave in our house too.
DJ Hansen says
I’ve made this twice now and it is delish. It also freezes nicely. Well done Caroline, you make my life so much easier. (The bacon fat in the recipe is genius!)
Alisa says
This is so good! I mean seriously good! So easy and very tasty! My family doesn’t know that the base is cauliflower. They think it is blended northern beans, and it tastes that creamy and rich. I began wondering if something similar to this recipe could be adapted to a ham bone and bean soup, using the cauliflower as the beans. We have a ham bone with some meat on it in the freezer, but haven’t used it because of the beans. Would you create a recipe like that?
Thanks!
Carolyn says
I think you could do that easily!
Lisa says
Yum!
Doris says
I made this yesterday and reheated it for dinner tonight. It was delicious! I didn’t have any jalapeños but had a small can of green chilies. It was sooo good. My husband asked for a second bowl. Thank you Carolyn for another great recipe!
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.
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?
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.
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!
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.