Jalapeno Popper Chicken Chili for Slow Cooker or Instant Pot

This easy Slow Cooker Paleo Jalapeno Popper Chicken Chili is a comforting, bean-free chili that’s perfect for fall, game day, and chilly evenings. It’s hearty and flavorful, made with ground chicken and beef, sweet potato, jalapeños and warming spices—simple to prepare and ideal for leftovers or freezing.

Paleo Jalapeno Popper Chicken Chili Recipe

This recipe, adapted from Juli Bauer’s Paleo cookbook, is one of the easiest slow cooker chilis you can make because it requires minimal prep. Instead of browning the meat first, you simply place the raw ingredients into the slow cooker and let them cook together. When the chili is done, break up the meat with a wooden spoon for a great texture. The same ingredients also work in a pressure cooker if you prefer a faster method—both versions are provided below.

The finished chili is pleasantly spicy. The original recipe includes red pepper flakes plus two jalapeños, which may be more heat than some prefer. If you prefer milder, reduce or omit the red pepper flakes—the jalapeños alone provide plenty of warmth for many palates. I like to top mine with diced avocado and a little goat cheese to balance the heat; the goat cheese is optional and can be omitted for Whole30 compliance. This recipe yields a generous batch, so it’s excellent for meal prep and freezes well for busy weeks.

Why this works

Putting uncooked ground meat directly into the slow cooker with vegetables and spices saves time and keeps cleanup to a minimum. The sweet potato adds body and subtle sweetness, while smoked paprika, chili powder and cumin bring smoky, savory depth. The jalapeños deliver the popper-style heat you expect, and avocado or a dollop of cheese rounds out the final bowl.

Ingredients (serves 8)

• 1 medium white onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 jalapeños, seeds removed
• 1 large sweet potato (about 14 oz), diced
• 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 (optional; adjust to taste)
• 1 (14 oz) can petite diced tomatoes
• 1 cup reduced-sodium chicken broth
• Chopped scallions, for garnish
• 8 oz diced avocado (about 2 small Hass avocados)
• 4 oz goat cheese (optional; omit for Whole30)

Instructions

Slow Cooker

• Place all ingredients except the scallions, avocado and goat cheese into the slow cooker. Cook on low for 8 hours.
• When finished, use a wooden spoon to break up the cooked ground meat and stir well. If using goat cheese, stir in half of it to melt into the chili for creaminess; reserve the rest for topping if desired.
• Serve in bowls garnished with chopped scallions, diced avocado and the remaining goat cheese, if using.

Instant Pot / Pressure Cooker

• Combine all ingredients except the scallions, avocado and goat cheese in the pressure cooker. Cook on high pressure for 25 minutes, then follow the manufacturer’s instructions for release.
• Break up the meat with a wooden spoon and stir in half the goat cheese if desired. Serve topped with scallions and avocado.

Notes and tips

• Adjust the heat: reduce or omit the red pepper flakes if you prefer milder chili. Keep one jalapeño seeded and add more if you want extra heat.
• Make-ahead: the chili stores well in the refrigerator for several days and freezes nicely in portions for quick meals.
• Slow cooker choice: a programmable 6-quart slow cooker that switches to “warm” when finished is convenient, but any slow cooker large enough for the ingredients will work.
• Variation: use all chicken or all beef if you prefer, or swap in another starchy vegetable if you don’t have sweet potato.

Yield, serving size and nutrition (per serving)

Yield: 8 servings. Serving size: about 1 generous cup plus 1 oz avocado.

Calories: 285 kcal; Carbohydrates: 20 g; Protein: 25 g; Fat: 12 g; Fiber: 5 g; Sugar: 1 g; Sodium: ~350 mg; Cholesterol: 83 mg; Saturated fat: 3.5 g.

If you try this recipe, leave a note or rating to share how it turned out—feedback helps refine recipes and makes them more useful for others. Enjoy a flavorful, comforting bowl of paleo-inspired jalapeño popper chili!