Keto White Chicken Chili (+ Slow Cooker Option)

This keto white chicken chili is rich, creamy, and loaded with bold flavors. It’s got just the right amount of spice, protein, and zero filler—no beans, just hearty, delicious goodness. Whether you’re making it for a cozy night in, meal prep, or a hands-off slow cooker dinner, this one’s a keeper!

This chili is a low-carb meal that keeps you full without the extra carbs from beans. Using rotisserie chicken, shredded chicken, or slow-cooked chicken thighs makes it effortless, and the mix of spices, cream cheese, and cheddar creates a rich, satisfying dish. Personally, I love how easy it is to throw together while keeping things nourishing and delicious.

❤️ Why you will love this recipe

• Low in carbs: No beans here—just tender chicken, creamy cheese, and bold spices. Total net carbs: 8g per serving.
• Easy to make: Stovetop, slow cooker, or Instant Pot—pick your favorite!
• Incredibly creamy: Cream cheese and cheddar make every bite rich and satisfying.
• Spicy & flavorful: Jalapeños, chili powder, and cumin bring the perfect heat.
• Great for meal prep: Tastes even better the next day, so make a big batch!

🗝️ Key ingredients and substitutions

• Chicken: Shredded rotisserie chicken keeps it easy, but boneless skinless chicken breasts or thighs work too.
• Smoked bacon: Adds a deep, savory flavor. Skip it if needed, but you’ll miss that smoky goodness!
• Cream cheese: Makes the chili extra creamy. Cube it for quicker melting.
• Cheddar cheese: Melts into the broth for a rich, cheesy base. Monterey Jack is a great swap.
• Chicken stock: The flavorful base of the chili—use homemade or store-bought.
• Jalapeños or green chiles: Bring the heat! Adjust the spice level to your liking.
• Green beans & baby corn: Keep things chunky and add a little texture. Skip the corn for fewer carbs, although baby corn is keto-friendly!
• Spices (Cumin, chili powder, onion powder, paprika): The classic chili flavors! Adjust to taste.
• Lime juice: A splash of freshness to balance the richness.

🥣 How to make this keto white chicken chili recipe

1. Crisp the bacon: Cook it in a pan until crispy, then set it aside. Try not to snack on too much of it (no promises).

2. Sauté the aromatics: In the same pot, cook the onions until soft, then add the garlic, cumin, chili powder, and jalapeños. Stir until everything smells amazing.
3. Build the base: Pour in the chicken stock and add the cream cheese, green beans, baby corn, and seasonings. Stir until the cream cheese melts.
4. Let it simmer: Cover and cook on low heat for about 20 minutes. No boiling—just a gentle bubble.

5. Add the good stuff: Stir in the shredded chicken, crispy bacon, and cheddar cheese. Mix until the cheese melts into the chili.
6. Finish with lime: A little lime juice brings everything together. Taste and add salt if needed.
7. Garnish & serve: Top your keto chicken chili with avocado, extra bacon, and fresh cilantro for a little extra flair.

Slow Cooker Method: Add everything except the cream cheese, cheddar, and bacon. Cook on low for 7 hours (or high for 5 hours). Stir in the cheeses and bacon an hour before serving.

🪄 Recipe Notes & Tips

• Use rotisserie chicken for speed: It saves time and still packs in the flavor.
• Cube the cream cheese: Helps it melt faster and blend smoothly into the chili.
• Adjust the spice level: Want it hotter? Add extra jalapeños, cayenne pepper, or chipotle chili powder. Prefer it mild? Use less chili powder and remove jalapeño seeds.
• Shred your own cheese: Pre-shredded cheese has anti-caking agents that can affect the texture and add extra carbs. Freshly grated melts better!
• Keep it from boiling over: A gentle simmer is all you need—too much heat can make the cream cheese separate.
• Thicken if needed: If you want a thicker chili, sprinkle in a little xanthan gum and stir well.

🫙 Storage instructions

• Fridge: Store in an airtight container for up to 4 days—the flavors get even better!
• Freezer: I wouldn’t recommend freezing as the texture can alter when thawed.
• Reheating: Warm it in a pot over medium heat or microwave in short bursts, stirring in between. Add a splash of chicken broth if it gets too thick.

✨ Variations

• Make it extra spicy: Add cayenne pepper, extra jalapeños, or a dash of hot sauce to this easy keto soup.
• Swap the protein: Use shredded turkey, ground chicken, or even leftover pulled pork.
• Dairy-free option: Swap cream cheese for a dairy-free alternative and use nutritional yeast instead of cheddar.
• Extra veggies: Toss in bell peppers, mushrooms, or even riced cauliflower for more texture.
• Smoky: Add smoked paprika or a spoonful of chipotle in adobo for deep, smoky heat.
• Thicker consistency: Stir in a bit of xanthan gum or blend a small portion of the chili and mix it back in.
• Lighter version: Use reduced-fat cream cheese and cheddar for a slightly lower-calorie option.

🍽️ What to serve with this keto chili recipe

Toppings

• Sour cream: Adds a cool, creamy contrast to the spice.
• Avocado or guacamole: Extra creaminess and healthy fats.
• Crispy bacon: Because more bacon is always a good idea.
• Fresh cilantro: Brightens up the dish.
• Shredded cheese: A little extra cheddar or Monterey Jack never hurts.

Sides

• Vegetable rice: Soaks up all that delicious chili goodness. Try cauliflower rice, radish rice, or cilantro-lime radish rice.
• Keto cornbread: If you have a favorite low-carb cornbread, this is the perfect excuse to make it.
• Side salad: A crisp, fresh salad balances out the richness. Pickled Beet Salad or a Wedge Salad are great options.
• Pork rinds or keto tortilla chips: Crunchy, salty, and great for dipping.

❓ Frequently asked questions

😋 More keto chicken recipes you will love

• Keto Crack Chicken Casserole
• Keto Chicken Alfredo Casserole Recipe
• Keto Chicken Enchilada Casserole
• Brazilian Chicken Stroganoff
• Slow Roasted BBQ Chicken
• Keto Orange Chicken

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📖 Recipe

Keto Chicken Chili Recipe

Bethany Galloway

This keto white chicken chili is rich, creamy, and loaded with bold flavors. It’s got just the right amount of spice, protein, and zero filler—no beans, just hearty, delicious goodness. Whether you’re making it for a cozy night in, meal prep, or a hands-off slow cooker dinner, this one’s a keeper!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Soups & Stews

Cuisine American

Servings 6 servings

Calories 481 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 8 slices smoked bacon
• 2 tablespoon olive oil
• 1/2 cup red onion diced, 1 small onion
• 3 garlic cloves minced
• 2 teaspoon cumin
• 1/2 teaspoon chili powder mild, hot, or medium (I used mild)
• 2 jalapeños diced, or 2 tbsp diced green chilis
• 4 cups chicken stock
• 12.5 oz cream cheese 12.5oz
• 10.5 oz fresh green beans diced
• 7 oz baby corn diced
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1.7 lbs shredded chicken or cooked diced chicken
• 1 cup cheddar cheese grated
• 1/2 lime juiced
• 1 teaspoon salt optional, to taste
• avocado, cilantro, more crispy bacon optional garnish

Cook ModePrevent your screen from going dark

Instructions

 

Stovetop Instructions

• Begin by pan-frying the bacon until crispy. Set aside.
  8 slices smoked bacon
• Meanwhile, in a large pot add the olive oil and sauté the onions over medium heat for about 5 minutes.
  1/2 cup red onion, 2 tablespoon olive oil
• Add in the garlic, cumin, chili powder, and diced jalapenos, and continue sautéing until fragrant, about 2 minutes.
  3 garlic cloves, 2 teaspoon cumin, 2 jalapeños, 1/2 teaspoon chili powder
• Next, add in the chicken stock, cream cheese, green beans, baby corn, dill, chives, parsley, and onion powder. Stir until the cream cheese melts, cover with a lid, and allow to simmer on low heat for 20 minutes. Keep an eye on it to make sure it doesn't boil over.
  4 cups chicken stock, 12.5 oz cream cheese, 10.5 oz fresh green beans, 7 oz baby corn, 1 teaspoon dried dill, 1 teaspoon dried chives, 1 teaspoon dried parsley, 1/2 teaspoon onion powder
• Remove the lid and add in the chicken, cheese and bacon. Stir until the cheese melts.
  1.7 lbs shredded chicken, 1 cup cheddar cheese
• Stir in lime and season with salt if desired.
  1 teaspoon salt, 1/2 lime
• Serve with avocado, cilantro and more crispy bacon as a garnish if desired.
  avocado, cilantro, more crispy bacon

Slow Cooker Instructions

• Sauté the onions in olive oil first before adding them to the cooker.
  1/2 cup red onion, 2 tablespoon olive oil
• Keep the cream cheese, cheddar cheese, and bacon out of the slow cooker.
• Cook everything else low and slow for 7 hours, or high for 5, until the chicken is able to be shredded.
  1/2 cup red onion, 3 garlic cloves, 2 teaspoon cumin, 1/2 teaspoon chili powder, 2 jalapeños, 4 cups chicken stock, 10.5 oz fresh green beans, 7 oz baby corn, 1 teaspoon dried dill, 1 teaspoon dried chives, 1 teaspoon dried parsley, 1/2 teaspoon onion powder, 1.7 lbs shredded chicken
• An hour before the food is ready, cook the bacon and add it along with the cream cheese, and cheddar cheese to the slow cooker and allow it to finish cooking.
  8 slices smoked bacon, 12.5 oz cream cheese, 1 cup cheddar cheese
• Shred the chicken, add it back to the crockpot, add the lime juice, and stir well before serving.
  1/2 lime

Notes

• Use rotisserie chicken for speed: It saves time and still packs in the flavor.
• Cube the cream cheese: Helps it melt faster and blend smoothly into the chili.
• Adjust the spice level: Want it hotter? Add extra jalapeños, cayenne pepper, or chipotle chili powder. Prefer it mild? Use less chili powder and remove jalapeño seeds.
• Shred your own cheese: Pre-shredded cheese has anti-caking agents that can affect the texture and add extra carbs. Freshly grated melts better!
• Keep it from boiling over: A gentle simmer is all you need—too much heat can make the cream cheese separate.
• Thicken if needed: If you want a thicker chili, sprinkle in a little xanthan gum and stir well.

Storage instructions

• Fridge: Store in an airtight container for up to 4 days—the flavors get even better!
• Freezer: I wouldn’t recommend freezing as the texture can alter when thawed.
• Reheating: Warm it in a pot over medium heat or microwave in short bursts, stirring in between. Add a splash of chicken broth if it gets too thick.

Nutrition

Calories: 481kcalCarbohydrates: 10gProtein: 13gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.04gCholesterol: 98mgSodium: 981mgPotassium: 346mgFiber: 2gSugar: 5gVitamin A: 2022IUVitamin C: 19mgCalcium: 237mgIron: 2mg

Keyword keto chicken chili, keto white chicken chili

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