I know that Crockpots are supposed to be these amazing things that make life easier, but I’ve never been the biggest fan. Here’s my big problem with slow cookers: you chop up all of these fresh vegetables, mix with fragrant spices and savory meats that smell delicious as they simmer, and then have to wait 8 whole hours before you get to eat. What kind of madness is that? Of course, this is coming from someone who, when asked to bring home pizza last week, couldn’t even make it the 30 minutes between the bakery and the front gate without pulling over and eating a slice. Delayed gratification is not one of my strengths.
Despite all of this, when I came across PaleOMG’s recipe for Slow Cooker Buffalo Chicken Chili I knew I had to pull the Crockpot out of hibernation.
This chili was easy to make, spicy, delicious, and FULL of healthy vegetables. I prepped all of the ingredients last night and Michael threw them into the Crockpot this morning. When I got home from work all I had to do was slice up an avocado as a topping.
The recipe is below (This recipe was created by and found at PaleOMG!)
- 1 pound ground chicken
- 1 white sweet potato, peeled and diced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 cup tomato sauce
- 1 cup diced tomatoes (canned, not drained)
- ½ cup hot sauce (I used Frank’s Red Hot Sauce)
- ½ cup broth
- I added a diced jalapeno also, to make it extra spicy
- Place all ingredients in a crockpot and mix together.
- Cover and cook for 8 hours on low. Once cooked through, mix once more to combine everything.
- Garnish however you like! I used sour cream (not paleo), peppers, cilantro, and extra Frank’s Red Hot.