Sweet and Spicy Crock Pot Chicken “Chili”

Ben and I love crock potting.  It’s. So. Simple.  I recall having a conversation with someone once about crock potting and they told me they didn’t have time for crock potting.  Wait, really?  We also love chili, so what better than chili in a crock pot?  We used to make chilis that would put you in a coma after just one bowl, but this paleo chicken chili recipe is a lite refreshing take on your everyday “Chili”.  This recipe is just short of 24 hours so plan accordingly.

Sweet and Spicy Chicken “Chili”
Recipe type: Dinner, Crock Pot
Cook time: 18 hours
Total time: 18 hours
Serves: 8-10
  • 4 large chicken breasts
  • 2 tbsp extra virgin coconut oil
  • 1 medium tomato
  • 2 large Vidalia onions
  • 2 Serrano peppers
  • 2 Jalapeño peppers
  • 12 Medjool dates
  • 2 Golden Delicious apples
  • 1 Green bell pepper
  • 1 Red bell pepper
  • 1 1/2 tsp paprika
  • 3/4 tsp Cheyenne pepper
  • Salt to taste (optional)
  1. Turn your crock pot on high and put 2 tbsp extra virgin coconut oil in the bottom
  2. Bring a large pot of water to a boil and put your chicken in. Boil until done, about 15-20 minutes.
  3. Chop one of your onions into big chunks and put in the bottom of the crock pot, cover.
  4. Shred your chicken, place in crock pot, and cover. Watch this video for a great technique.
  5. Peel and core one apple, then chop into pieces.
  6. Put your Medjool dates, Serrano peppers, Jalapeño peppers, tomato, and chopped apple in a food processor and blend for 15-20 seconds.
  7. Pour mixture in crock pot and mix. Add 1/4 cup water to the crock pot. Cover and cook on lowest setting (warm, or low) for 16 hours.
  8. After 16 hours of cooking, chop your bell peppers (remove seeds) and remaining onion. We like big chunks, but you can chop them finely. Add to the crock pot.
  9. Add your spices and mix.
  10. Peel, core, and dice your remaining apple and add to the crock after 1 hour of adding spices. Cook for 1-4 more hours.
  11. Serve with your favorite side and enjoy!


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