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Ultimate Creamy Keto White Chicken Chili (Instant Pot & Slow Cooker)

Close-up of a white bowl filled with creamy keto white chicken chili, featuring shredded chicken and green peppers.
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Make this hearty, low-carb Keto White Chicken Chili. It is creamy, flavorful, and perfect for a comforting weeknight dinner or meal prep. We include instructions for both the Instant Pot and Slow Cooker.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (or more for extra spice)
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy whipping cream
  • 1/2 cup shredded Monterey Jack or Mozzarella cheese (optional, for topping)
  • Salt and black pepper to taste
  • Optional toppings: Avocado, cilantro, sour cream, lime wedges

Instructions

  1. If using a slow cooker, place the chicken breasts in the bottom. If using an Instant Pot, place the chicken in the inner pot.
  2. In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stovetop/Slow Cooker: Add the cooked onion and garlic mixture, chicken broth, green chiles, cumin, oregano, chili powder, and cayenne pepper (if using) to the pot with the chicken.
  4. Instant Pot: Add the sautéed onion/garlic mixture, chicken broth, green chiles, cumin, oregano, chili powder, and cayenne pepper (if using) to the pot with the chicken. Secure the lid and set the valve to sealing. Cook on High Pressure for 12 minutes. Allow pressure to naturally release for 10 minutes, then quick release any remaining pressure.
  5. Slow Cooker: Cook on Low for 6-8 hours or on High for 3-4 hours, until the chicken is cooked through and tender.
  6. Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  7. Reduce the heat to low (or switch the Instant Pot to the Keep Warm setting). Stir in the cream cheese cubes until they melt completely into the broth, creating a creamy base.
  8. Stir in the heavy whipping cream. Taste the chili and adjust salt and pepper as needed. Heat through gently without boiling.
  9. Serve your Keto White Chicken Chili hot with your favorite low-carb toppings.

Notes

  • For the creamiest result, let the cream cheese soften slightly on the counter before adding it to the chili.
  • If you prefer a thicker chili, you can mix 1 tablespoon of xanthan gum with 2 tablespoons of cold water and stir it into the simmering chili until thickened.
  • This recipe works well for meal prep; it freezes well for up to three months.

Nutrition

Find it online: https://miameal.com/keto-white-chicken-chili-recipe/