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Keto Crockpot Creamy Green Chile Chicken - Comforting, Low-Carb, and Effortless

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken breasts (or thighs if you prefer)
  • 1 (4–7 oz) can diced green chiles, mild or medium
  • 1 (10 oz) can green chile enchilada sauce or tomatillo salsa (check labels for sugar)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional but tasty)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth (low-sodium)
  • 8 oz cream cheese, cut into cubes, softened
  • 1/2 cup heavy cream
  • 1 cup shredded Monterey Jack or pepper jack
  • 2 tablespoons fresh lime juice
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sliced jalapeños, diced avocado, sour cream
  • For serving: cauliflower rice, zucchini noodles, shredded lettuce, or low-carb tortillas

Method
 

  1. Season the chicken. Pat chicken dry and sprinkle both sides with salt, pepper, cumin, garlic powder, onion powder, and smoked paprika.
  2. Load the crockpot. Add chicken to the slow cooker. Pour in the green chiles, green chile enchilada sauce (or tomatillo salsa), and chicken broth.
  3. Cook low and slow. Cover and cook on Low for 4–6 hours or on High for 2.5–3.5 hours, until the chicken is very tender.
  4. Shred the chicken. Transfer chicken to a board and shred with two forks. Return the shredded meat and any juices back to the crockpot.
  5. Make it creamy. Add the cream cheese and heavy cream. Stir until the cream cheese melts and the sauce turns smooth and thick. If needed, cover and let it warm for 10–15 minutes to fully blend.
  6. Add cheese and lime. Stir in the shredded Monterey Jack and fresh lime juice. Taste and adjust salt and pepper.
  7. Serve. Spoon over cauliflower rice or into lettuce cups. Top with cilantro and your favorite garnishes.