This white chicken chili is one of my all-time favorites when I need something comforting but low carb. It’s creamy, full of flavor, and couldn’t be easier—just toss everything in the crockpot and let it do the work. The best part? It tastes even better the next day.
Why I Love This Recipe
I found this recipe during a cold stretch in early spring when I was deep in keto mode and missing warm, hearty comfort food. This chili quickly became a go-to in our house—it’s rich, satisfying, and full of flavor without needing any beans or high-carb fillers.
- Super easy to meal prep
- Loaded with protein and healthy fats
- It freezes really well
- The spice level is easy to adjust
- Feels indulgent but still low-carb
Servings: 6
Cook Time: 6 hours on low (or 3-4 on high)
Prep Time: 15 minutes
Total Time: ~6 hours 15 minutes
What You’ll Nee
- 1 ½ lbs boneless, skinless chicken breasts
- 1 (4 oz) can diced green chilies
- ½ onion, diced
- 4 cups chicken broth
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp chili powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 4 oz cream cheese, cubed
- ½ cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1 tbsp lime juice
- Optional toppings: shredded cheese, avocado slices, sour cream, cilantro
Pro Tips
- Cube your cream cheese before adding it—it melts more evenly.
- Don’t skip the lime juice at the end! It brightens the whole dish.
- You can shred the chicken right in the crockpot with two forks.
- Make it spicier with jalapeños or a pinch of cayenne.
- Monterey Jack melts beautifully, but you can also mix in a bit of pepper jack for extra flavor.
Tools Required
- Crockpot (slow cooker)
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
- Forks for shredding
- Spoon or spatula
Substitutions and Variations
- Swap chicken breasts for boneless thighs for a juicier texture
- Use pepper jack instead of Monterey Jack for more heat
- Add chopped spinach or kale at the end for extra greens
- Use full-fat coconut milk instead of heavy cream for dairy-free
- Add a pinch of xanthan gum to thicken if you like it super creamy
Make Ahead Tips
- Chop the onion and cube the cream cheese the night before
- Add everything (except cream, cheese, and lime juice) to a bag and freeze for a ready-to-go crockpot freezer meal
- Store leftovers in individual containers for easy grab-and-go lunches
Recipe + Instructions
Step 1: Add chicken, onion, green chilies, and seasonings to the crockpot
Place 1½ lbs raw boneless, skinless chicken breasts into the crockpot. Add ½ diced onion, 1 (4 oz) can diced green chilies, 1 tsp garlic powder, 1 tsp cumin, ½ tsp chili powder, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper.
Step 2: Pour in chicken broth
Pour 4 cups chicken broth over the top of the ingredients in the crockpot.
Step 3: Cover and cook
Cover with lid and cook on low for 6 hours or high for 3-4 hours, until the chicken is tender and fully cooked through.
Step 4: Shred the chicken
Remove the chicken and shred it with two forks. Then return it to the pot.
Step 5: Add cream cheese and heavy cream
Add 4 oz cubed cream cheese and ½ cup heavy cream to the pot. Stir until the cream cheese melts and everything is smooth.
Step 6: Stir in shredded cheese and lime juice
Add 1 cup shredded Monterey Jack cheese and 1 tbsp lime juice. Stir well until cheese is melted and chili is thick and creamy.
Step 7: Serve hot with toppings
Ladle into bowls and top with extra cheese, avocado, sour cream, and fresh cilantro if you like.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or in the microwave
- Freeze for up to 2 months—just thaw overnight before reheating
Macros (Per Serving, Approximate)
- Calories: 410
- Protein: 35g
- Fat: 28g
- Carbs: 5g
- Fiber: 1g
- Net Carbs: 4g
Why This Recipe Works (Quick Science)
The magic of this recipe is in the fat-to-liquid ratio. The heavy cream and cream cheese emulsify into the broth, giving it a rich, thick texture without needing flour or cornstarch. Slow cooking helps the chicken absorb all the spices and stay juicy, while Monterey Jack cheese adds body and creaminess that doesn’t get grainy when melted.
Common Mistakes
- Using low-fat dairy – It can curdle and won’t make the chili creamy
- Adding cream cheese too early – It might separate if cooked too long
- Skipping the lime juice – It adds balance and freshness
- Overcooking on high – Chicken can get stringy; low and slow is better
What to Serve With
- Side salad with lime vinaigrette
- Keto cornbread or almond flour biscuits
- Grilled zucchini or roasted cauliflower
- Pork rinds or low-carb tortilla chips for crunch
FAQ
Can I use rotisserie chicken?
Yes! Just add it in during the last hour of cooking to avoid overcooking.
Is this spicy?
It’s mild, but you can easily spice it up with jalapeños or hot sauce.
Can I make it in an Instant Pot?
Yes—cook on high pressure for 15 minutes, then shred and add cream and cheese.
Is it good for freezing?
Absolutely! Let it cool fully before freezing in airtight containers.
Hope you give this creamy white chicken chili a try—it’s one of those recipes you’ll want to make again and again. If you make it, drop a comment and let me know how it turned out or if you switched things up!