Slow Cooker Paleo Jalapeno Popper Chicken Chili
"This simple-to-make Slow Cooker Paleo Jalapeno Popper Chicken Chili is ideal for autumn gatherings, game day celebrations, and the cozy chili season!"
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Ingredients
- 1 medium white onion
- 3 cloves minced garlic
- 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
- 8 oz diced avocado
- 4 oz goat cheese
- 1 large sweet potato
- 1 red bell pepper
- 2 jalapeños
Instructions
- 1
In your slow cooker, combine all the ingredients, leaving out the scallions, avocado, and goat cheese. Set it to low and let it cook for 8 hours. Once the cooking time is up, use a wooden spoon to crumble the ground meat and mix in half of the goat cheese, if you’re using it.
- 2
Dish out the chili and top it with sliced scallions and avocado for garnish.
- 3
For the pressure cooker method, add all ingredients except the scallions, avocado, and goat cheese. Cook on high pressure for 25 minutes. Once finished, use a wooden spoon to break apart the ground meat and stir in half of the goat cheese, if desired.
- 4
Serve the chili with a sprinkle of scallions and slices of avocado on top for a fresh finish.
Nutrition Information
Notes & Tips
- Juli Bauer's Paleo Cookbook