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Keto Crockpot Chicken Chili

 This keto crockpot chicken chili has a cream cheese broth that’s seasoned with ranch and topped with bacon and kale. It’s a one-step slow cooker soup with only 4g net carbs per serving.


  • 2 pounds Boneless Skinless Chicken Breasts
  • 8 ounces Cream Cheese
  • 1/2 medium Onion chopped
  • 2 tsp Garlic minced
  • 1 packet Ranch Seasoning Mix
  • 4 cups Chicken Broth
  • 1 cup Chopped Bacon
  • 4 cups Chopped Fresh Kale ribs removed
Keto Crockpot Chicken Chili


  • Layer the chicken in the bottom of the Crockpot.
  • Cut the cream cheese into pieces and place around the chicken.
  • Add the onions and minced garlic to the Crockpot.
  • Sprinkle the mixture with the Ranch seasoning.
  • Pour in the chicken broth.
  • Cook on low for 6 hours.
  • Remove the chicken and shred it on a plate.
  • Whisk together the ingredients still in the Crockpot until well combined.
  • Add the bacon pieces and the shredded chicken to the Crockpot.
  • Mix in the kale, place the lid on the Crockpot, and let sit until the kale has wilted.
  • Stir to combine, and serve.

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