This keto crockpot chicken chili is just as spicy as you want to make it. It's a one-step slow cooker soup with only 4g net carbs per serving.
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.
Calories: 485
Net Carbs: 4 Net Carbs Per Serving