Crockpot Chicken Chili

Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Soup
Keyword: Amanda Balle, Spicy Taco Soup Base
Keto Chow Flavor: Spicy Taco Soup
Recipe Creator: Amanda Balle
Servings: 6 servings
Calories: 244.1kcal
Author: Lori Allred


  • 3 cups water
  • 1 serving Spicy Taco Base Keto Chow (or 1 scoop)
  • 1 tsp ground oregano
  • 1 tsp cumin
  • 1 tsp real salt
  • 1/2 tsp garlic powder
  • 2 cans (14 oz) diced green chilis
  • 2 tbsp roughly chopped cilantro
  • 1 1/2 lbs raw chicken breast
  • 1 tsp xanthan gum


  • In a crock pot whisk together water, keto chow and seasonings. There will still be clumps of keto chow and that’s ok.
  • Add in chilis, cilantro and chicken. Set on low for 4 hours on high or 6-8 hours on low.
  • At the end of the time the chicken should shred when you push your spoon into it. Just keep pushing and pulling the chicken with a spoon or fork until it’s nicely shredded. (If it is not shredding in the bowl, pull each breast out and shred with 2 forks).
  • Using a ladle, spoon about ¼ cup of the liquid into a small bowl or measuring cup. Add the xanthan gum to the ¼ cup of liquid  and stir with a fork and then pour back into the crockpot.
  • Stir chili for a few minutes until you visibly see it has thickened.
  • Serve the chili with your favorite garnishes like sour cream, shredded cheese and fresh cilantro.
Nutrition Facts
Crockpot Chicken Chili
Amount Per Serving (1 g)
Calories 244.1 Calories from Fat 48
% Daily Value*
Fat 5.3g8%
Saturated Fat 1.5g9%
Trans Fat 0.1g
Polyunsaturated Fat 1.13g
Monounsaturated Fat 1.8g
Cholesterol 96.6mg32%
Sodium 1131.4mg49%
Potassium 542.45mg15%
Carbohydrates 11.1g4%
Fiber 6.3g26%
Protein 39.3g79%
Vitamin A 232.54IU5%
Vitamin C 46.81mg57%
Calcium 263.07mg26%
Iron 1.91mg11%
Sugar Alcohol 0.03g
Net Carbs 4.83g
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 1g | Calories: 244.1kcal | Carbohydrates: 11.1g | Protein: 39.3g | Fat: 5.3g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.13g | Monounsaturated Fat: 1.8g | Trans Fat: 0.1g | Cholesterol: 96.6mg | Sodium: 1131.4mg | Potassium: 542.45mg | Fiber: 6.3g | Vitamin A: 232.54IU | Vitamin C: 46.81mg | Calcium: 263.07mg | Iron: 1.91mg | Sugar Alcohol: 0.03g | Net Carbs: 4.83g

Photography by Sarah DeYoung