Slow Cooker Jalapeño Popper Chicken Chili

So this past weekend I was out of town. Usually when I say I am out of town that means I'll get home on a Sunday evening and either prep something really quick that night and finish the rest on Monday, or just prep everything on Monday. Well my flight this weekend was super delayed and I ended up getting home into the wee hours of Tuesday morning, so this was a new meal prep challenge for me. Luckily I had already ordered 5 lunches through Power Supply, so all I had to do was make one quick and easy recipe for the other meal for the week. Since I didn't make it home in time on Monday to cook, I opted for a slow cooker recipe that I could make while I was at work on Tuesday. My best advice for people who travel a lot or have little time to meal prep is to make your meals (and health) a priority. We make time for what we truly want, so want this for yourself and your life! It is not always easy and it can be a pain in the butt at the time, but it is so worth it knowing at the end of the week that you ate the right food choices everyday.

Now about this chili, I ended up roasting more sweet potatoes to add to each meal, which I do not mention in the ingredients or directions below. If you want to add more carbs to this meal, I would suggest either also roasting additional sweet potatoes (I roasted 5 more) or just adding a couple more sweet potatoes to the crockpot. This chili turned out amazing though! It was super easy and you should definitely add it to your crockpot rotation!
​
Slow Cooker Jalapeño ​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), for garnish

Directions:

1. Place all the ingredients (except the scallion and avocado) in the slow cooker and cook on low 8 hours.
2. When done, break up the ground meat with a wooden spoon.
3. Serve garnished with scallions and avocado on top.

​Original recipe found here