Creamy Chicken Chili
This creamy and delicious keto chicken chili is hearty and satisfying. It is the perfect keto comfort food. This recipe yields approximately 10 servings that are about 1.25 cups each.You can make this keto chicken chili in your crock-pot or in your Instant Pot.
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Servings: 10 Serving
For crock-pot, turn on your crockpot to high heat and add: avocado oil (or olive oil), cumin, oregano, black pepper, dried jalapenos, Cayenne & crushed garlic. Allow to heat on high for 20 minutes while you prepare your other ingredients.
For an Instant Pot, have all of your ingredients prepped and ready to go. Then, use the saute setting to heat up the avocado oil. Once the avocado oil is heated, add cumin, oregano, black pepper, dried jalapenos, Cayenne & crushed garlic. Simmer for 2-3 minutes. Then reduce heat to the Slow Cook setting (High).
Then add: cooked and shredded or diced chicken, onion, diced, green chilies & chicken broth.
Mix together and cook on high for 3 hours. Stir occasionally.
Once the mixture has cooked for 3 hours stir in the cream cheese. You may need to give the cream cheese a few minutes to melt into the warm mixture.
Allow the mixture to cook for about ten minutes after adding the cream cheese and stir again.
Now you can turn off the heat or set to "Warm" .
Serve garnished with shredded cheddar cheese, sour cream and/or a sprinkle of cilantro or chives!
If you're cooking chicken from raw chicken, choose chicken thighs for their higher fat content. Simply cook until tender in the crock-pot. Then shred your chicken and reserve the chicken stock for use in this recipe.
Nutrition facts are provided as estimates only.
Calories: 471kcal | Carbohydrates: 7g | Protein: 19g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 117mg | Sodium: 581mg | Potassium: 293mg | Fiber: 2g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 1.1mg