So last week, while I was on book tour, a lovely and beautiful young woman asked when I was going to do a podcast. The thought has popped into my mind once or twice, but I’ve just never followed through with it. I’ve never felt passionate enough about one topic to put it into a podcast, since I leave ALL my thoughts here. But it got me thinking, maybe I should try it! I’m testing out some video and trying to teach myself some new things, so why not!

Yesterday I recorded my first podcast. Well, I recorded my first voice memo which I’m hoping to turn into a podcast. But I’m kind of stuck…because I don’t know what the F I’m doing! I’ll figure it out soon…fingers crossed. I’m thinking I may just record some random thoughts while I’m driving, maybe call it ‘On the Road with Juli’ so whenever I drive to the gym and have some sh*t I need to get off my chest, I’ll talk about it there. Yesterday’s voice memo recording was all about alcohol. I get comments and questions about alcohol on a regular basis and someone told me I seem hungover ALL THE TIME, so I just spilled my opinions in an 11 minute rant.

Is there any topics you’d really like to hear about in podcast? Or any tutorials you’d like to see on video? I’m filming a hair tutorial tomorrow so fingers crossed I can figure it out and get it up by next week! Now that I’m beginning to create my own office/studio space, I’m getting really excited to try new things that are difficult to me and learn new skills. Ready to expand out!

Speaking of expanding out, next week I’m heading to San Fransisco to this event that includes 12 other bloggers and myself. I’m not really sure how much I’m suppose to talk about, but I’ll definitely be sharing a blog post about it soon and explaining all the details! The gist of it is that I get to meet up with all these other bloggers, chat food, chat fashion, and hopefully get even more inspired by other women who are working their tail feathers off!! It’s going to be so fun to see what other women are up to when it comes to blogging and creating their own business!

Now wait, we must talk about this chili before I go. Because I ABSOLUTELYLOVEITSOMUCHOMG!! It’s so delicious, so easy, a one pot meal, and there really is no prepping other than just cutting up veggies. It’s that easy. And it’s SO tasty. I really recommend using Frank’s Red Hot Sauce because if you try using a cup of something like Cholula or Tabasco, you’re going to hate your life. Unless you love burning your insides. That decision is up to you.

PaleOMG Slow Cooker Buffalo Chicken Chili

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Slow Cooker Buffalo Chicken Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 35 reviews

  • Yield: 4-5 1x


  • 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)
  • 1/2 cup hot sauce (I used Frank’s Red Hot Sauce)
  • 1/2 cup broth (I used Epic’s Beef Jalapeño Bone Broth)

For garnish


  1. This may get confusing, so good luck.
  2. Place all ingredients in a crockpot (except for the garnishes) and mix together until combine. (no, you do not need to brown the meat beforehand, no need to ask)
  3. Cover and cook for 8 hours on low. Once cooked through, mix once more to combine everything.
  4. Garnish with Tessemae’s Creamy Ranch Dressing, fresno peppers and green onions. A squeeze of fresh lime juice makes it even more fresh tasting!
  5. You did it. You got through the lengthy, super hard process. And you crushed it! HIGH FIVE!

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PaleOMG Slow Cooker Buffalo Chicken Chili


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  1. Andy says:

    I made this per the recipe and the flavor is overwhelming! be ready for good spice throughout. only suggestion would be to do one of two things:

    either brown the meat, so it keeps its form more, as putting the ground chicken in raw ended with a texture of the meat that was a bit off putting to my family as its basically boiled, OR

    take two chicken breasts instead of the ground chicken, place in the pot with all ingredients, and about 6 hours in, when you stir it all, shred the chicken breasts up and stir.

    Flavor is GREAT with this, and i love the layers of flavor with the ingredients

  2. Cortney says:

    Have you tried this in an instant pot? I know it has a slow cooker setting but is not the same. Wondering if there’s an IP version or if you have used the slow cooker on the IP for this. Thank you!

    1. juli says:

      i haven’t but there is a chili button on the instant pot that you could make it with!

  3. Alexa says:

    I’m meal planning for the week and love this recipe but I live alone. This will be my dinner this week. Is this freezable? If not, how long do you think it’ll last in the fridge?

    1. juli says:

      yes, definitely freezable!!

  4. becca says:

    This was…. SO GOOD!!!!! I’ve made a few of your recipes and EVERY. SINGLE. ONE. OF THEM. has been effing AMAZING! I am in LOVE. <3 <3 <3. Too much? Too soon? I don't care! You are a culinary genius. Swoon.

  5. Brianne says:

    I’ve made this several times in my instant pot and I absolutely love it! The flavor is fantastic. It’s one of my favorite recipes and it’s so easy.

    1. juli says:

      awesome!! glad to hear it, brianne!

  6. Alysia Testa says:

    This recipe is so easy and delicious. I’ve made it for several different events and always get rave reviews. It’s a great way to show non-paleo eaters that paleo is tasty and healthy.

    I tried to give the recipe 5 stars but it keeps reverting back to 4.

  7. Caitlin says:

    Have you converted this to the instant pot yet? If so what timing etc would you recommend?

    1. juli says:

      i have not

  8. Katie Potter says:

    What do you think about using Tessamae’s buffalo sauce instead of the franks hot sauce??

    1. juli says:

      i haven’t tried it that way, but you are welcome to!

  9. Mike says:


    I make oxalate kidney stones and so I have to avoid high-oxalate foods. Those include almonds (*cry*) spinach (*scream*) and…sweet potatoes (*gasp*). So I have used two sliced bell peppers for a low-oxalate (and low-carb) option or green plantains (which only have high oxalate in the stems and leaves, not in the fruit) for a higher-carb option.

    I like my buffalo with a pinch of crumbled bleu cheese, personally.

    1. juli says:

      so glad you enjoy this recipe, mike!!

  10. Melissa says:

    How would you adjust for an instant pot??