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To make this low carb crockpot chicken chili, gather these ingredients: - 1.5 lbs boneless, skinless chicken breasts - 1 green bell pepper, diced - 1 yellow bell pepper, diced - 1 small onion, chopped - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes (with juice) - 1 can (15 oz) kidney beans, drained and rinsed - 2 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup corn (optional for a touch of sweetness) - Fresh cilantro for garnish This mix creates a tasty and hearty meal. The chicken acts as the main protein. The bell peppers, onion, and garlic add fresh flavor and crunch. Diced tomatoes and chicken broth create a rich base. Beans add a nice texture, while spices bring warmth. Each serving gives you a great balance of nutrients: - Calories: 280 - Protein: 30g - Fat: 5g - Carbohydrates: 20g - Fiber: 6g This dish is low in carbs, making it perfect for those watching their intake. It packs protein, which keeps you full and energized. You can easily adjust this recipe. Here are some ideas: - For a vegan option, swap chicken for chickpeas or tofu. - If you're gluten-free, check the broth and canned goods for gluten-free labels. - For a spicier kick, add chopped jalapeños or a splash of hot sauce. These substitutions help cater to different diets while keeping the chili delicious. You can customize it to fit your taste and needs. {{ingredient_image_1}} Start by placing 1.5 lbs of boneless, skinless chicken breasts in the bottom of the crockpot. Season both sides with salt and pepper. Next, add 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. This gives your chicken a tasty kick. Now, it’s time to add the veggies. Dice 1 green bell pepper and 1 yellow bell pepper, then toss them on top of the chicken. Chop 1 small onion and mince 3 cloves of garlic. Add these to the pot as well. This mix adds great flavor and color. Pour in 1 can of diced tomatoes with juice and 2 cups of chicken broth. If you want a hint of sweetness, stir in 1 cup of corn. This step adds depth and texture to your dish. Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours. Cooking low and slow helps all the flavors blend nicely and makes the chicken tender. About 30 minutes before it's done, take out the chicken and shred it using two forks. Return the shredded chicken to the chili and stir well. Taste your chili and adjust the seasoning if needed. After cooking, serve it in bowls and garnish with fresh cilantro. Enjoy this hearty meal! To shred chicken, first remove the cooked chicken breasts from the crockpot. Use two forks to pull the chicken apart. Start at one end and work your way to the other. This method helps you get nice, even pieces. If the chicken is too hot to handle, let it cool for a few minutes. Shredding works best with tender chicken. You can make your chili even more tasty. Try adding more spices like cayenne for heat or oregano for depth. A splash of lime juice adds a bright flavor. If you want a smokier taste, add more smoked paprika. Taste as you go to find your perfect balance. Each spice can change the whole dish. Serve your chili hot in bowls. Top it with fresh cilantro for a pop of color. A dollop of Greek yogurt adds creaminess and tang. You could also use avocado slices for a rich flavor. If you like crunch, try tortilla chips or crushed nuts on top. Each garnish brings a new twist to your dish. Pro Tips Adjusting Spiciness: If you prefer a spicier chili, consider adding diced jalapeños or a few dashes of hot sauce to the mix. Meal Prep Friendly: This chili freezes well! Make a double batch and store leftovers in airtight containers for a quick meal later. Adding Flavor Depth: Enhance the flavor by sautéing the onions and garlic in a skillet before adding them to the crockpot. Serving Suggestions: Serve with a side of low-carb tortilla chips or over a bed of lettuce for a refreshing crunch. {{image_2}} You can add plenty of low-carb veggies to your chili. Try zucchini, spinach, or mushrooms. These add nutrition and fiber without many carbs. Diced tomatoes are great, but you can also use crushed tomatoes for a thicker texture. Adding more veggies makes the dish heartier and even more colorful. For a vegan version, swap the chicken for lentils or chickpeas. Use vegetable broth instead of chicken broth. This still gives you a satisfying meal. If you follow a keto diet, skip the corn and beans. Instead, use more meat or low-carb veggies. Focus on ingredients like cauliflower or bell peppers for a tasty twist. You can change the flavor by using different spices or beans. If you want heat, add cayenne pepper or jalapeños. You can also use black beans or pinto beans for a different taste. Adding herbs like oregano or thyme can enhance the flavor too. Just mix and match to find what you love! After you enjoy your low carb crockpot chicken chili, store it in an airtight container. Let the chili cool down to room temp first. This helps keep it fresh. You can store it in the fridge for up to three days. Always label your container with the date. This way, you know when it’s time to eat it or toss it. If you want to save some for later, freezing is a great option. Portion the chili into freezer-safe bags or containers. Make sure to leave some space at the top, as liquids expand when frozen. You can freeze it for up to three months. When you're ready to eat it, just thaw it in the fridge overnight. Reheating your chili is easy. You can use the microwave or the stove. If using the microwave, heat it in short bursts. Stir in between to ensure even heating. If using the stove, heat it in a pot over medium heat. Add a splash of chicken broth if it seems too thick. Always check the temperature to ensure it's hot throughout before serving. Yes, you can make this chili in a regular pot. Just use a large pot on the stove. First, brown the chicken in the pot. Then add the veggies and spices. Pour in the broth and tomatoes. Let it simmer for about 30 to 40 minutes. Stir often to keep it from sticking. This method cooks faster than using a crockpot. To spice up your chili, add more chili powder or cumin. You can also toss in fresh jalapeños for heat. Crushed red pepper flakes work well, too. If you like a smoky flavor, try smoked chili powder. Start with a small amount and taste as you go. This way, you can control the heat level. You can serve this chili with many tasty sides. A simple salad adds freshness. You can also offer sour cream or Greek yogurt as toppings. Avocado slices bring creaminess and flavor. For a crunchy option, serve with low-carb tortilla chips. Enjoying it with cornbread is another great choice if carbs are not a concern. This blog post discussed making delicious low carb crockpot chicken chili. We covered ingredient choices, cooking steps, and tips for flavor. I shared ways to adapt for dietary needs and how to store your dish. Using these ideas, you can enjoy a tasty meal your way. Experiment with flavors and share it at your next gathering. I hope you try this recipe and enjoy the process!

Hearty Low Carb Crockpot Chicken Chili

A delicious and filling low carb chili made in a crockpot with tender chicken and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 each green bell pepper, diced
  • 1 each yellow bell pepper, diced
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 14 oz can diced tomatoes (with juice)
  • 15 oz can kidney beans, drained and rinsed
  • 2 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup corn (optional for a touch of sweetness)
  • for garnish fresh cilantro

Instructions
 

  • Prep the Chicken: Place the boneless chicken breasts at the bottom of the crockpot. Season them with salt, pepper, chili powder, cumin, and smoked paprika on both sides.
  • Add Vegetables: Add the diced green and yellow bell peppers, chopped onion, and minced garlic on top of the chicken.
  • Incorporate the Liquid: Pour in the diced tomatoes with their juice and the chicken broth. If using, stir in the corn.
  • Cook: Cover the crockpot and set it on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to blend and the chicken to become tender.
  • Shred the Chicken: About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the chili and stir well.
  • Taste and Adjust: Taste the chili and adjust seasoning if necessary, adding more salt or spices to your liking.
  • Serve: Ladle the chili into bowls and garnish with fresh cilantro.

Notes

Serve in bowls topped with additional cilantro and perhaps a dollop of Greek yogurt or avocado slices for creaminess.
Keyword chicken, chili, crockpot, low carb