In a crock pot whisk together water, keto chow and seasonings. There will still be clumps of keto chow and that’s ok.
Add in chilis, cilantro and chicken. Cook 4 hours on high or 6-8 hours on low.
At the end of the time the chicken should shred when you push your spoon into it. Just keep pushing and pulling the chicken with a spoon or fork until it’s nicely shredded. (If it is not shredding in the bowl, pull each breast out and shred with 2 forks).
Using a ladle, spoon about ¼ cup of the liquid into a small bowl or measuring cup. Add the xanthan gum to the ¼ cup of liquid and stir with a fork and then pour back into the crockpot.
Stir chili for a few minutes until you visibly see it has thickened.
Serve the chili with your favorite garnishes like sour cream, shredded cheese and fresh cilantro.