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

A close-up of a bowl of creamy keto white chicken chili topped with shredded cheese, cilantro, and avocado slices.
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Gather your family around a bowl of this rich, creamy Keto White Chicken Chili. This recipe uses simple ingredients to create a comforting, low-carb meal perfect for weeknights or meal prep. We provide instructions for both the Instant Pot and Slow Cooker so you can choose the easiest method for your day.

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 salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 1/2 cup shredded Monterey Jack or mozzarella cheese (optional, for topping)
  • Fresh cilantro, chopped (for topping)
  • Avocado slices (for topping)

Instructions

  1. If using the Instant Pot: Season chicken with salt and pepper. Set the Instant Pot to Sauté mode. Add olive oil, then add the onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Add the seasoned chicken breasts, chicken broth, green chiles, cumin, oregano, salt, pepper, and cayenne (if using) to the Instant Pot. Do not stir in the cream cheese yet.
  3. Secure the lid and set the valve to sealing. Cook on High Pressure (Manual) for 12 minutes. After the cooking time, allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully quick release any remaining pressure.
  4. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
  5. If using the Slow Cooker: Place chicken breasts, onion, garlic, green chiles, broth, cumin, oregano, salt, pepper, and cayenne (if using) into the slow cooker insert. Cook on Low for 6-8 hours or High for 3-4 hours. Remove chicken, shred it, and return it to the pot.
  6. Stir the cubed cream cheese into the hot chili until it melts completely and the broth becomes creamy. Stir in the heavy cream until fully incorporated.
  7. Taste the chili and adjust salt and pepper as needed. Let it simmer on the Keep Warm setting for 5 minutes to allow the flavors to meld.
  8. Serve hot. Top each bowl with shredded cheese, fresh cilantro, and avocado slices.

Notes

  • For the creamiest texture, use full-fat cream cheese and heavy cream. This keeps the dish firmly in the keto zone.
  • If you prefer a thicker chili without adding more dairy, you can mix 1 tablespoon of xanthan gum with 2 tablespoons of cold water and stir it into the hot chili at the end.
  • This recipe is naturally beanless, making it perfect for strict keto diets.

Nutrition

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