Low Carb Slow Cooker White Chicken Chili

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Low Carb Slow Cooker White Chicken Chili made with chicken breast, a spicy green broth, and topped with avocado, cheese, cilantro, and all your favorite toppings for a healthy, keto friendly low carb chili. Jump to Recipe keyboard_arrow_down

283 CALORIES 11g CARBS 4g FAT 46g PROTEIN
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Freestyle™ SmartPoints™ New!
(3 Old SmartPoints™)
(6 PointsPlus®)

Low Carb Slow Cooker White Chicken Chili made with a homemade spicy green salsa, chicken breast, and all your favorite toppings make a delicious and easy dinner or make ahead lunch. It has under 300 calories, only 1 Weight Watchers Smartpoints, and less than 10 grams of net carbohydrates.

This recipe. Yum. I could eat it every night. Chicken breast, lots of spice, and the perfect tang from a yummy homemade green salsa that packs the broth with flavor.  By using a combination of peppers, tomatillos, onion, and garlic in the broth and the cooking it low and slow in the crockpot, you build a rich and deeply flavored broth that makes this low carb white chicken chili amazing. And since this chili lives and dies with the broth, it's important that it really sings. 

The next most important thing to think about when you make this Slow Cooker Low Carb White Chicken Chili is the toppings. Since the soup itself is just chicken and broth, the toppings are where you can bring it to life. I recommend always starting with shredded cheese and avocado. Then you can add cilantro, sour cream, red onions, fresh jalapenos, radishes, or even some shredded cabbage. And if you are looking for some crunch like you would normally get from tortilla chips, consider some pork rinds. You wil be surprised at how good they taste with chili.

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The Recipe

Low Carb Slow Cooker White Chicken Chili

PREP TIME: 10 Min
COOK TIME: 4 Hours
TOTAL TIME: 4 Hours, 10 Min
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Ingredients

US METRICS
  • 2.5 lbs. boneless skinless chicken breast
  • 1/2 lb. tomatillos, chopped
  • 1 U onion, minced
  • 4 U garlic cloves, minced
  • 1 U jalapeno, diced (seeded for less heat)
  • 2 U poblano peppers, diced (seeded for less heat)
  • 1/2 cup cilantro, chopped
  • 2 tsp. cumin
  • 1 tsp. oregano
  • 6 cups low sodium chicken broth
  • Salt and pepper
  • 1 U lime

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Instructions

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Option 1: Add everything to the slow cooker and cook on low for 4 hours. Remove chicken and shred. Use an immersion blender to blend the broth and vegetables in the slow cooker. Return the chicken to the slow cooker.

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Option 2: Add the onions, tomatillos, garlic, jalapeno, poblanos, cilantro, cumin, oregano, and 2 cups broth to a blender. Blend until smooth. Add this salsa, the chicken and remaining broth to the slow cooker. Cook on low for 4 hours and shred chicken when finished.

Nutritional Facts
Serving Size: 1.5 cups
Amount Per Serving
Calories 283
Calories from Fat 34
% Daily Value *
Total Fat 4g
5%
Saturated Fat 0g
2%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 93mg
30%
Sodium 144mg
6%
Total Carbohydrate 11g
4%
Dietary Fiber 2g
11%
Sugars 3g
Protein 46g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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