Keto Crockpot Chicken Chili with Green Chilies
A rich and spicy slow-cooked chicken chili with green chilies and a blend of smoky spices, perfect for a keto dinner. This Mexican-inspired keto recipe (low carb), ready in about 375 minutes, pairs diced green chilies, canned, chicken broth, cream cheese, softened for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs chicken thighs, boneless skinless, cut into chunks
- 1 cup diced green chilies, canned
- 2 cups chicken broth
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
- Step 2: Transfer the onion and garlic to the slow cooker. Add 2 lbs chopped chicken thighs, 1 cup canned diced green chilies, 2 cups chicken broth, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 3: Cover and cook on low for 6 hours until the chicken is tender and shreds easily.
- Step 4: Stir in 4 oz softened cream cheese and 1 cup shredded cheddar cheese into the slow cooker, mixing well until melted and creamy.
- Step 5: Just before serving, sprinkle 1/4 cup chopped fresh cilantro over the chili for a fresh finish.
Frequently asked questions
How long does Keto Crockpot Chicken Chili with Green Chilies take to make?
Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Keto Crockpot Chicken Chili with Green Chilies?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced green chilies, canned from drying out.
Can I substitute ingredients in Keto Crockpot Chicken Chili with Green Chilies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Keto Crockpot Chicken Chili with Green Chilies for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Keto Crockpot Chicken Chili with Green Chilies low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
