If you’re looking for an easy, comforting keto dinner that the whole family will actually eat, this Creamy Ranch Chicken Chili has become a staple in our house.
I’ve made a non-keto version of this recipe for years, and this is the keto-friendly version I make now — no beans, no corn, but still thick, creamy, and full of flavor. Best of all, it’s a dump-and-go crockpot meal, which is a lifesaver on busy days.
If you love low-effort dinners like this, be sure to check out my Easy Keto Crock Pot Dinner, which is another hands-off meal perfect for busy nights.
Why You’ll Love This Recipe
- Easy crockpot meal
- Thick and creamy without beans
- Keto & low carb
- Family-friendly
- Perfect for meal prep
Ingredients
- 1½–2 lbs boneless, skinless chicken breasts
- 1 small onion, diced
- 1 bell pepper, diced
- 2–3 cloves garlic, minced
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 cup chicken broth (or 1 cup water + 1 tsp of my Keto Chicken Bouillon Paste)
- 1 (12 oz) bag frozen cauliflower, riced
- 8 oz cream cheese (block)
- 1–2 Tbsp tomato paste
- 1 batch Homemade Keto Ranch Seasoning
- 1–1½ Tbsp chili powder
- 1 tsp cumin
- 1 tsp on onion powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- ½–1 tsp keto-friendly sweetener (to balance acidity, optional)
Homemade Keto Ranch Seasoning
This chili uses my Homemade Keto Ranch Seasoning instead of a store-bought packet. It gives the same classic ranch flavor without added sugars or fillers.
Use 1 batch of the seasoning for this recipe.
Instructions
- Add the chicken breasts to the bottom of the crockpot.
- Scatter the onion, bell pepper, and garlic over the chicken. Optional: For extra flavor, you can sauté the onion, bell pepper, and garlic before adding them to the crockpot.
- Add the Rotel, chicken broth, tomato paste, homemade ranch seasoning, and chili seasonings.
- Add the frozen riced cauliflower directly to the crockpot (do not thaw).
- Place the block of cream cheese on top. Do not stir.
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- Once cooked, shred the chicken directly in the crockpot.
- Stir everything together until the cream cheese is fully incorporated and the chili is creamy and thick.
- Taste and adjust salt, spice, or sweetness if desired.
🧾 Nutrition Information
Serving Size: 1½ cups
Servings Per Recipe: 6
| Per Serving | |
|---|---|
| Calories | 320 kcal |
| Fat | 19 g |
| Protein | 27 g |
| Total Carbs | 7.2 g |
| Fiber | 2.4 g |
| Net Carbs | 4.8 g |
Disclaimer: Nutrition is estimated using a third-party calculator and is for informational purposes only.
For another comforting, family-friendly meal, my Keto Meatloaf is a great option when you want something simple and filling.
Notes & Tips
- Cauliflower tip: One bag is perfect for thickness without overpowering the chili. I buy regular frozen cauliflower and rice it in my food processor.
- Cream cheese: Leaving it whole on top helps it melt smoothly without breaking.
- Thickness: If the chili is too thick after shredding, add a splash of broth at the end.
- Sweetness: A tiny amount of sweetener helps balance the tomatoes but is completely optional.
- If you’re craving something lighter, my Keto Egg Drop Soup is another cozy, low-carb option.
Serving Ideas
- Try over Cauliflower Rice, Keto Spinach Mushroom Cauliflower Rice, Cheesy Cauliflower Rice, or Spanish Cauliflower Rice.
- Top with shredded cheese, sour cream, or avocado
- Pair with my Keto Almond Crackers or low-carb tortillas
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This chili reheats beautifully and thickens even more overnight.
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Final Thoughts
This keto chili is rich, creamy, and incredibly comforting — without feeling like a compromise. It’s one of those recipes that works just as well for weeknights as it does for meal prep, and it’s become a regular in our rotation.