This easy Slow Cooker Paleo Jalapeno Popper Chicken Chili recipe is perfect for Fall, football games, and chili season!
Paleo Jalapeno Popper Chicken Chili Recipe
This delicious, hearty, bean-less chili recipe made in the slow cooker with ground chicken, ground beef and sweet potatoes – the perfect combination. Also great in the pressure cooker (directions provided for both)!
From Juli Bauer’s Paleo Cookbook, this might be the easiest slow cooker chili recipe I’ve ever made because it’s very little prep! Just throw all the ingredients into the slow cooker – no need to brown the ground meat or any of the other ingredients first. After the meat cooks, you then break it up with a wooden spoon – genius! I wasn’t sure how this would turn out, so I did break the meat up in the slow cooker with my hands so it wasn’t a big chunk of meat. After it cooked, I broke it up some more and as you see in the photo below it worked out great.
This was pretty spicy, the original recipe calls for 1/2 teaspoon crushed red pepper flakes plus two jalapeños. Next time I make this (yes there will be a next time) I’m cutting back on the red pepper flakes, or leaving it out altogether. The jalapeños have enough heat for my wimpy taste buds. I topped mine with diced avocado and just a little goat cheese (totally optional) which helped balance the heat. This makes a lot, leftovers can be frozen for future meals when you’re to busy to cook.
And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!
Slow Cooker Paleo Jalapeno Popper Chicken Chili
Ingredients
- 1 medium white onion, diced
- 3 cloves minced garlic
- 1 red bell pepper, diced
- 2 jalapeños, seeds removed
- 1 large sweet potato, 14 oz
- 1 lb 93% lean ground chicken
- 1 lb 95% lean ground beef
- 2 tsp smoked paprika
- 2 tsp chili powder
- 2 tsp dried oregano
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1 14 oz can petite diced tomatoes
- 1 cup reduced sodium chicken broth
- chopped scallions, for garnish
- 8 oz diced avocado, from 2 small haas
- 4 oz goat cheese, optional leave out for whole30
Instructions
Slow Cooker:
- Place all the ingredients except the scallion, avocado and goat cheese in the slow cooker and cook on low 8 hours. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.
- Serve garnished with scallions and avocado on top.
Instant Pot:
- Place all the ingredients except the scallion, avocado and goat cheese in the pressure cooker and cook high pressure 25 minutes. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.
- Serve garnished with scallions and avocado on top.
Last Step:
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This was great! Lots of great flavor without being too spicy. We really liked the combination of the chicken and beef. This will definitely going into our chili recipe rotation. And lots of yummy leftovers for lunch.
My husband is allergic to beans, so we love this no bean chili. I took it to a potluck and everyone loved it. Thanks for a great recipe.
Could you swap the sweet potatoes for butternut squash?
Made this in the IP last night while camping on a gorgeous fall night. It was absolutely delicious and came together very easily. A keeper recipe for sure.
I’ve been waiting on a cool snap just so I can make this!
This is one of my go-to fall recipes– I like to halve an acorn squash and use that as the bowl for extra vegetables!
This has been my favorite chili for years. It is truly the best!
Thanks Kimmie!
This is my new favorite chili recipe. Â The goat cheese and avocado hit it out of the park. Â Such great flavor.! Â
This was so easy and delicious!! Â Thank you!
This is excellent!  So much flavor.  I did make on the stovetop in my dutch oven.  Last time I made something with jalapeños, they were not spicy at all and I was disappointed.  So I added more jalapeños than this recipe called for and it was super spicy!!  I was worried, but the addition of the goat cheese plus a bit of non-fat greek yogurt I added, helped tone it down.  Will definitely make this one again!
Omg I LOVED this chili!! I love chili on cool day and sometimes it’s nice to mix it up with something a little less traditional. I was slightly worried about missing the beans, but didn’t at all. The sweet potato gives you all the starchyness you need. I made it in the slow cooker and added the sweet potato at the end as some of the others suggested. I used the goat cheese as a topping along with cilantro, scallions and avocado. Putting this in the regular rotation. Thank you skinnytaste!! Â
Could you do this with butternut squash instead of sweet potato? (Zero points on WW vs points) thanks!Â
Made this on the stove top as many others suggested and it was amazing! Sautéed all the veggies and browned the meats separately while breaking it up before combining them together with all other ingredients. Simmered for about an hour, it came out soo good! Accidentally bought feta instead of goat cheese and it was still delicious!