Keto Chicken Chili (Slow Cooker)
This slow cooker chicken chili is a super simple and deliciously healthy recipe! Tender chicken and vegetable chili topped with diced avocado, sour cream, cheese, and cilantro - the BEST!
Ingredients
- 2 pounds chicken thighs (boneless and skinless cut into 1" pieces)
- 8 ounces mushrooms (diced)
- 1 medium zucchini (diced)
- 2 cups cauliflower florets (bite-sized)
- 2 cup onion (chopped)
- 2 garlic cloves (minced)
- 8 ounces chicken broth
- 1 white chicken chili seasoning mix (or 1 store-bought seasoning packet)
- 8 ounces canned green chiles
- 1 bay leaf
- 1 tablespoons avocado oil (or olive oil)
- 1 teaspoon salt
- optional chili toppings: sour cream, cilantro, diced avocado, and grated cheese
Instructions
- Add all ingredients to a 5 to 6-quart slow cooker and stir.
- Cover and cook on LOW 4 to 6 hours or until chicken and vegetables are tender.
- Top with sour cream, shredded cheese, cilantro, and avocado.
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes can be found in our post. Check it out!
- FOR BEST TASTE: make our White Chicken Chili Seasoning - it's way better than the packets you buy in the store!
- VARIATIONS: Add a can of white beans instead of cauliflower florets. You can add both, but you'll need to adjust the seasoning a bit. Salt and pepper to taste after the chili is done.
- SUBSTITUTIONS: Use chicken breast instead of chicken thighs
- SERVING SUGGESTION: top with diced avocado, sour cream, grated cheese, and fresh cilantro.
Nutrition
Serving: 11/2 cups (1/6th of chili)Calories: 276kcalCarbohydrates: 11gProtein: 32.4gFat: 11.2gCholesterol: 142mgSodium: 1129mgFiber: 3.3gSugar: 3g
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