Slow Cooker Paleo Jalapeno Popper Chicken Chili Recipe
This Slow Cooker Paleo Jalapeño Popper Chicken Chili is a hearty, flavorful, and healthy chili featuring lean ground chicken and beef, sweet potatoes, jalapeños, and a blend of smoky spices. Perfect for those following a paleo diet or anyone looking for a comforting, protein-packed meal with a spicy kick. The slow cooking method allows the ingredients to meld together beautifully, making it an effortless and delicious dish to enjoy any day of the week.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker) or 25 minutes (Instant Pot)
- Total Time: 8 hours 15 minutes (slow cooker) or 40 minutes (Instant Pot including pressure build and release)
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Paleo
Ingredients
Main Ingredients
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 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
For Garnish
- Chopped scallions
- 8 oz diced avocado (from 2 small Hass avocados)
- 4 oz goat cheese (optional; leave out for Whole30)
Instructions
- Prepare Ingredients: Dice the white onion, red bell pepper, jalapeños (with seeds removed), and sweet potato. Mince the garlic. Measure out all spices and liquids to have ready.
- Slow Cooker Method: Place the diced onion, garlic, red bell pepper, jalapeños, sweet potato, ground chicken, ground beef, smoked paprika, chili powder, dried oregano, kosher salt, ground cumin, red pepper flakes, petite diced tomatoes, and chicken broth into the slow cooker. Cook on low for 8 hours.
- Finishing Touches (Slow Cooker): Once cooking is complete, use a wooden spoon to break up the ground meat to distribute evenly. Stir in half of the goat cheese if using to add creaminess.
- Serve: Spoon the chili into bowls and garnish with chopped scallions and diced avocado on top. Add remaining goat cheese if desired.
- Instant Pot Method: Place all ingredients except the scallions, avocado, and goat cheese into the Instant Pot. Seal the lid and cook at high pressure for 25 minutes. Once done, perform a quick release.
- Finishing Touches (Instant Pot): Open the lid, break up the ground meat with a wooden spoon, then stir in half the goat cheese if using.
- Serve: Garnish with scallions and diced avocado on top. Add remaining goat cheese if desired.
Notes
- Removing seeds from jalapeños reduces heat, but leave some seeds for a spicier chili.
- If you prefer a thicker chili, cook uncovered for an additional 30 minutes to reduce liquid.
- Omit goat cheese to keep the recipe Whole30 compliant.
- Use lean meats to keep the chili healthier and lower in fat.
- For a more intense smoky flavor, consider using smoked sea salt instead of kosher salt.
- This recipe freezes well; store leftovers in an airtight container for up to 3 months.