Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker Low Carb White Chicken Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, creamy, deeply spiced white chicken chili made entirely in the slow cooker — no beans, no carbs, no compromise. Tender shredded chicken, roasted green chiles, poblano pepper, and warm cumin-spiced broth come together in a velvety cream cheese base that is every bit as satisfying as the classic. Load it with toppings, squeeze on some lime, and dig in.

  • Total Time: 7 hours 15 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

The Chili Base

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 poblano pepper, diced
  • 1 medium white onion, diced
  • 5 cloves garlic, minced
  • 2 cans (4 oz each) roasted diced green chiles, undrained
  • 3 cups (720ml) low-sodium chicken broth
  • 1 tbsp olive oil

Spices

  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • ½ tsp salt (plus more to taste)
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes (optional)

For Creaminess (added at the end)

  • 8 oz (225g) full-fat cream cheese, cut into small cubes, softened
  • ½ cup (120ml) heavy cream
  • Juice of 1 lime

Optional Add-In

  • 2 cups small cauliflower florets (added in the last hour of cooking)

Toppings (to serve)

 

  • Shredded Monterey Jack or pepper jack cheese
  • Sour cream
  • Sliced avocado
  • Fresh cilantro
  • Sliced jalapeño
  • Sliced green onions
  • Lime wedges
  • Hot sauce

Instructions

  • Sauté the aromatics (optional but recommended). Heat olive oil in a skillet over medium heat. Add the diced onion and poblano pepper and cook for 4–5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant. Transfer to the slow cooker. If skipping this step, add everything raw directly to the slow cooker — the flavor will be slightly less developed but still delicious.
  • Add the chili base. Place the chicken thighs in the slow cooker on top of the vegetables. Pour in the green chiles (with their liquid) and the chicken broth. Add all the spices — cumin, chili powder, garlic powder, onion powder, oregano, smoked paprika, salt, pepper, and red pepper flakes. Stir the liquid and spices together gently around the chicken.
  • Cook. Place the lid on the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender enough to shred easily.
  • Shred the chicken. Remove the chicken thighs from the slow cooker and place on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine.
  • Add cauliflower (if using). If adding cauliflower for bulk, stir in the florets now and cook on HIGH for a further 30–45 minutes until tender.
  • Add the cream cheese. Drop the cream cheese cubes directly into the slow cooker. Stir well and replace the lid. Cook on HIGH for a further 20–30 minutes, stirring once halfway through, until the cream cheese has fully melted and blended into the broth.
  • Finish with cream and lime. Stir in the heavy cream and lime juice. Taste and adjust seasoning — add more salt, cumin, or lime juice as needed. The chili should taste bright, creamy, and well-spiced.

 

  • Serve. Ladle into bowls and load up with your choice of toppings — shredded cheese, sour cream, avocado, cilantro, jalapeño, green onions, and a wedge of lime on the side.

Notes

  • Add cream cheese late. Adding it in the last 20–30 minutes rather than at the start prevents it from separating or turning grainy. Softened cream cheese at room temperature melts more smoothly — take it out of the fridge about 30 minutes before you need it.
  • Chicken thighs vs breasts. Thighs are juicier and more forgiving of longer cooking times. Breasts work well but can dry out — check them at the 5.5-hour mark on LOW if using breasts.
  • Green chile heat level. Canned roasted green chiles (Hatch brand) are mild to medium. If you want more heat, add a diced fresh jalapeño with the other vegetables at the start, or use hot green chiles if available.
  • Lime juice is essential. Don’t skip it. The acid brightens and lifts the entire dish, cutting through the richness of the cream cheese and heavy cream. Start with one lime and add more to taste.
  • Reheating tip. The chili thickens considerably in the fridge. When reheating, add a splash of chicken broth and stir well — it will loosen back up to a perfect consistency within a few minutes.
  • Freeze before adding dairy. If planning to freeze, do so before stirring in the cream cheese and heavy cream. Add those fresh when reheating for the best texture.

 

  • Double it. This recipe scales up easily. A double batch fills a 7–8 quart slow cooker and gives you meals for the whole week.
  • Author: Elle
  • Prep Time: 15 minutes
  • Cook Time: 7 hours (on LOW)
  • Category: Dinner, Main Dish, Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten-Free, Keto, Low-Carb

Find it online: https://slowcookerrecipes.us/slow-cooker-low-carb-white-chicken-chili/