Talk about one of the easiest, most delicious things you can do with a piece of chicken: pop it in the slow cooker! This is a recipe I will take with me to every single future kitchen of mine! Where there’s a crock pot, there will be this recipe.
This recipe features cauliflower rice. If that makes you cringe a little bit, don’t knock it till’ you try it! I avoided trying it for the longest time, but now that I have, call me a cauliflower convert! Cauliflower is high in fiber, vitamin C, and phytonutrients that can protect against cancer!
This Cinco de Mayo inspired recipe is packed with all of the yummy fiesta flavors and is incredibly nourishing!
Ingredients
Fajita Vegetables:
2 bell peppers
1/2 onion
Shredded Chicken:
3 chicken breasts
15 oz jar salsa
1 cup chicken or vegetable broth
Mexicana Cauliflower Rice:
16 oz riced cauliflower
2 tbsp EVOO
1 yellow onion, diced
3 garlic cloves, minced
⅓ cup chicken or vegetable broth
2 tbsp tomato paste
juice of 1 lime
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
¼ cup cilantro, chopped
Other:
Black beans
1 avocado, sliced
Cilantro for garnish
Fresh guacamole
Fresh pico de gallo
Directions
Fajita Vegetables:
Chop bell peppers and onions into thin strips.
Season with EVOO, salt, pepper, and smoked paprika.
Grill vegetables in a grill basket until cooked (around 20 minutes).
Shredded Chicken:
Add chicken breast, salsa, and chicken broth to a crock pot.
If needed, add chicken broth to ensure the chicken is completely covered.
Following your crock pot’s directions, cook on high for about 6 hours.
When chicken is cooked, shred and cover.
Mexicana Cauliflower Rice:
Cook riced cauliflower according to packaged instructions.
Sauté onion over medium heat until slightly translucent.
Add garlic and continue to sauté until the onions begin to turn golden brown.
Stir in tomato paste, chicken broth, lime juice, spices, and cilantro allowing the spices to dissolve completely.
Add cauliflower rice.
Other:
Prepare the taco bowls with the fajita vegetables, shredded chicken, cauliflower rice, black beans, and avocado.
Garnish with cilantro, guacamole, and pico de gallo.
Enjoy!
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