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.

Ingredients

• 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

Instructions

• 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.