Crockpot Mexican Chicken Stew over Cilantro Rice
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Crockpot Mexican Chicken Stew over Cilantro Rice
Counts as: 1 Meal Protein + Veggies | Servings: 3
Ingredients:
For your Enchilada Chicken- 1 tablespoon olive oil
- 1 lb chicken breast
- ½ cup chicken/vegetable broth (use a little more if you want it more “soupy”)
- 1 (14 oz) diced tomatoes
- 1 yellow onion, sliced or diced
- ½ (14 oz) jar of roasted red peppers
- 2 cloves of garlic, peeled and smashed (just smash it was the side of a knife)
- 1 tablespoon chili powder
- 2 teaspoons cumin powder
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- pepper, to taste
- 3-4 tablespoons cilantro, diced
- 1 head of cauliflower (OR 1 bag or cauli-crumbles)
- ½ lime, juiced squeezed
- 1 tablespoon olive oil
- pinch of salt
Directions:
- Pull out your hand dandy crockpot.
- Just throw all your crockpot ingredients into the crockpot. Mix around. Turn on high for 3.5-4 hours or until your chicken is shredded with two forks.
- When your crockpot only has about 30 minutes to go, preheat your oven to 400 degrees.
- Pull out a baking dish to prepare your cauliflower. Pull off all the leaves and cut off the stem, then dice your cauliflower into smaller florets and place in baking dish ** or use pre-diced cauliflower instead**
- Spritz with olive oil and sprinkle 1/4 tsp salt. Put in oven and bake for 20-25 minutes or until cauliflower is tender.
- **Skip this step if using pre-diced cauliflower** Once the cauliflower is done cooking, grab your food processor with the shredding attachment. Add cauliflower and rice it up!
- Add riced cauliflower to a bowl. Chop your cilantro and add that right into your rice. Squeeze some lime juice over the top and mix together.
- Once your chicken is all cooked in your crockpot, take a fork and shred the chicken directly in the crockpot. Then pour ingredients over cauliflower rice.