This ultra-creamy white chicken chili recipe is low carb and family friendly. It’s the perfect comfort food for chilly evenings or busy weekends. You just toss everything into the slow cooker in the morning and by dinner time it’s ready to go. You can also divide it into serving sizes and freeze them as an easy addition to your meal prep rotation.
For this recipe you’ll need: boneless chicken breast, chili powder, cumin, garlic powder, chicken stock, canned chopped green chiles, butter, half and half cream, cream cheese, sour cream, cilantro, red onion, Pepper-Jack cheese, slow cooker, meal prep containers if you’ll be using it in meal prep
If you are in a hurry click here to go straight to the easy white chicken chili recipe.
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I love white chicken chili! It’s so creamy and comforting — not something we normally need even in the winter time here in Texas but it doesn’t matter to me. I’ve been known to enjoy it smack in the middle of a 110F summer day! I have the best recipe ever for regular white chicken chili on Restless Chipotle and whenever I’d make it for my family I’d slide off the low-carb bus and tuck in.
And binge.
Eventually a lightbulb went off and I realized it would be super easy to take that yummy, creamy white chicken chili and make it creamy LOW CARB white chicken chili.
The rest, my friends, is history.
You can make this two ways. The easiest way is to make a big batch of it in the slow cooker from the recipe below. You can freeze it for up to 6 months in portion sizes with no problem at all. If you want, though, you can use leftover cooked chicken and just shred it up then microwave a fraction of the sauce ingredients and pour it over the chicken. Sometimes I do it that way if I’m meal prepping for the week and I’ve made several chicken breasts.
Either way it’s fantastic – although the flavor and texture is better with the slow cooker method.
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If I worked out as much as my slow cooker does I’d be a size 0. 🙂 If you’re looking for a new one this is one slow cooker that I LOVE!
Low Carb White Chicken Chili Recipe
Here’s the creamy white chicken chili recipe. Make it soon!
This ultra-creamy white chicken chili recipe is low carb and family friendly. It’s the perfect comfort food for chilly evenings or busy weekends.
- 2 pounds chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ cup chicken stock
- 9 ounces chopped green chiles drained (2 4.5-ounce cans)
- 3 tablespoons butter
- 1/2 cup heavy cream
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/3 cup chopped cilantro if desired
- 1/3 cup red onion peeled and chopped
- 1 cup shredded Pepper-Jack cheese
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Place chicken breasts in the crockpot.
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Add the chili powder, cumin, garlic powder, chicken stock, and green chiles.
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Cook on low for 7 hours.
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An hour before serving heat the butter, cream, cream cheese, and sour cream in a saucepan, whisking until smooth.
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Shred the chicken in the slow cooker with two forks.
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Add the cream mixture to the chicken mixture in the slow cooker and cook on low for about 1 more hour.
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Sprinkle with cilantro, red onion, and Pepper Jack to serve.
If you liked this low carb recipe you may also like…
Click on the image to see the recipe. From left to right (all low carb): Beef Pozole, Queso Meatballs, Arroz con Pollo
By far the best chili I have ever made. My son is picky when it comes to food but he ate a whole bowl and asked for seconds! KID APPROVED!
That’s great! Thanks for letting me know!!
Is there a way to eliminate some of the fat content?
Not really. I suppose you could use lower fat products but you’ll lose texture and flavor.
I made this on the stovetop tonight for dinner! I topped with onions, cilantro, and cheese, as well as yellow peppers and avocodoes! IT was amazing!
SO glad you liked it Kirstin!
What is the exact serving size?
Holly, it’s 1/6th of the recipe. I’m sorry – I don’t measure out the finished recipe – it generally goes on the table pretty quickly.
So good- rich and delicious! Will keep this on the the menu rotation. Yum.
Thanks Nicole!
Does this really have to cook for seven hours?
From the post “You can make this two ways. The easiest way is to make a big batch of it in the slow cooker from the recipe below. You can freeze it for up to 6 months in portion sizes with no problem at all. If you want, though, you can use leftover cooked chicken and just shred it up then microwave a fraction of the sauce ingredients and pour it over the chicken. Sometimes I do it that way if I’m meal prepping for the week and I’ve made several chicken breasts.”
I made this last night using my Instant Pot slow cooker feature and set it at medium for 8 hrs. Woke up to chicken ready to shred, perfectly tender!
That’s a great idea!
Do you use frozen chicken?
You can if you like – but thaw it before adding it.
I use frozen chicken & adjust the cooking time to a little longer.
Hi, I’m new to the instant pot and would like to use this recipe in it? Do you know if I have to adjust the liquid amounts I use or could I just put these ingredients in my instant pot ?
I don’t have an instant pot so I really don’t know. Sorry.
What would happen if I put the cream mixture in at the beginning with everything else?
It will curdle.
The flavor was awesome but I felt like there was way too much chicken versus the creamy mixture. Not sure what I did wrong.
You might just have needed to thin it out with a little broth or more cream.
Do you prefer heavy cream or half and half. The recipe mentions both. Thanks!
I personally prefer heavy cream
Great recipe! I put a whole chicken in my instapot, deboned the chicken & put all the meat back into the broth, doubling the recipe and using the soup setting. Family absolutely loved it
that’s awesome! I am so glad you liked it.
This is absolutely delicious! I make it all the time now. I do like a lot of creamy broth so I changed the recipe a bit. I doubled the seasonings, I use two cans of Rotel, (one hot and one original), 1 stick of butter, 1 cup heavy cream, 2 8oz packs of cream cheese, and 1 cup of sour cream. Also, Philadelphia cream cheese has <1 gm of carbs per serving. The off brands have 2! Thank you so much for posting this recipe!!!!!!!!!!!
You’re so welcome!
Hi Marye, Will the sauce curdle when defrosted and reheated?
I haven’t had it curdle but someone I know has… so I am not sure.