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Creamy White Chicken Chili – Crockpot or Stove Top This easy creamy white chicken chili is healthy, low carb, and keto friendly! We use cauliflower rice instead of beans and I give instructions for the stove top, crockpot, and for freezing!

creamy white chicken chili in a bowl

I love any recipe that is a soup, stew or Chili.  This Creamy White Chicken Chili is so easy to make and comforting any time of year.  I like to use cauliflower rice instead of beans to cut the carbs, and I use heavy cream and xanthan gum to eliminate the need for thickeners like cornstarch or flour.

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Some other keto friendly soups you will love are Broccoli Cheese soup, Keto Chili, Leftover Steak Soup, Instant Pot Creamy Chicken Soup, and Cream of Cauliflower Soup.

CROCKPOT WHITE CHICKEN CHILI

To make this white chicken chili in the crockpot, you literally just throw in all of the ingredients and let it go.  I have tried this recipe with first browning the chicken and not browning the chicken first, and they both taste delicious.

STOVETOP WHITE CHICKEN CHILI

If you have a little more time, you can put a little more effort into this recipe by sweating the onions and garlic and browning the meat before you let it simmer.

chicken and onions for white chicken chili

After you brown the meat and onions, we add in the rest of the ingredients which are cumin, dried oregano, green chilis, chicken broth, and cauliflower rice.

I am a big proponent of ingredients such as frozen onion and frozen cauliflower rice.  They are major time savers!

ingredients for cream white chili

Now we just let the chili simmer for about 20 minutes.  Finally we add in the heavy cream and the xanthan gum to make it creamy.

HOW TO FREEZE WHITE CHICKEN CHILI

This recipe froze really well!  I added all of the ingredients (except cream and xanthan gum) to a gallon size freezer bag and stuck it in the freezer.  When I was ready to cook it, I removed it from the freezer the day before to let it thaw.  Then I cooked it in the crockpot for 4 hours on high.  I then added in the cream and the xanthan gum and let it cook for about 10 minutes more to thicken up.

easy white chicken chili crockpot

I like to serve this easy white chicken chili with fresh cilantro, shredded cheddar, avocado, and some sour cream.

⭐ Did you make this Creamy White Chicken Chili Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

easy white chicken chili crockpot

Creamy White Chicken Chili - Crockpot or Stove Top

This easy creamy white chicken chili is healthy, low carb, and keto friendly! We use cauliflower rice instead of beans and there is no flour or cornstarch. I give instructions for the stove top, crockpot, and for freezing!
4 Net Carbs
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5 from 3 votes
Print Rate
Course: dinner, Soup
Cuisine: American, Mexican
Keyword: recipe for white chicken chili
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 332kcal

Ingredients

  • 2 Tablespoons Avocado oil
  • 1/2 Cup Diced onion
  • 4 Cloves Garlic, minced
  • 4 Boneless Skinless chicken thighs, cut into 1 inch pieces
  • 1 Tablespoon Cumin
  • 1 teaspoon Dried oregano
  • 7 ounces Diced green chilis
  • 12 ounces Frozen cauliflower rice
  • 2 Cups Chicken broth
  • 1/2 Cup Heavy Cream
  • 1 teaspoon Xanthan gum
  • Salt and pepper to taste
  • shredded cheddar, avocado, cilantro, sour cream for serving

Instructions

Crockpot White Chicken Chili

  • Add the diced onion, garlic, chicken, cumin, oregano, green chilis, cauliflower rice, and chicken broth to the crockpot (omit the oil).  Let cook on high for 4 hours or low for 8 hours.
  • Add in the heavy cream and the xanthan gum.  Let cook for 10 more minutes to thicken.  Serve in bowls with toppings.

Stovetop White Chicken Chili

  • In a heavy bottom pot, heat the oil over medium heat.  Add in the onions and sweat for 5-8 minutes.  Add in the garlic and cook for 1 minute more.  
  • Turn up the heat to medium-hi and add in the diced chicken and sauté until browned on all sides.  
  • Add in the cumin, oregano, chilis, cauliflower rice, and broth.  Reduce to low and simmer for 20 minutes.
  • Add in the heavy cream and xanthan gum, bring to a boil.  Reduce to simmer and let thicken for 5 minutes.  
  • Serve in bowls with toppings.

Notes

Nutrition for 1/4th of recipe not including any toppings: 332 calories / 23g fat / 9g sat fat / 7g carbs / 3g fiber / 25g protein
 
  • To freeze: I added all of the ingredients (except cream and xanthan gum) to a gallon size freezer bag and stuck it in the freezer.  When I was ready to cook it, I removed it from the freezer the day before to let it thaw.  Then I cooked it in the crockpot for 4 hours on high.  I then added in the cream and the xanthan gum and let it cook for about 10 minutes more to thicken up.

Nutrition

Calories: 332kcal
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    • Beth
    • April 30, 2019
    Reply

    White chili is a huge family favorite in my home! Can’t wait to try your slow cooker version!

    • Chrissy
    • April 30, 2019
    Reply

    I love the combo of cauliflower rice and green chilis in this creamy chicken chili! Such a great weeknight dinner option.

    • Vickie Salter
    • April 15, 2019
    Reply

    Can I use boneless, skinless chicken breasts instead?

      • jenniferbanz
      • April 17, 2019
      Reply

      You sure can!

    • Shams
    • April 11, 2019
    Reply

    Hello Jennifer,

    It looks healthy and delicious. if I use lemon, is it test well? I wanna try this soon.

      • jenniferbanz
      • April 15, 2019
      Reply

      Lemon might be a good addition. Let me know how you liked it!

    • Marilyn Paladino
    • April 7, 2019
    Reply

    What happens if I leave out the xanthan gum?

      • jenniferbanz
      • April 9, 2019
      Reply

      It just wouldn’t be as thick

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