Go load up your crockpot and get to making these tasty crockpot chicken enchilada bowls. They're packed with flavor and the crockpot makes your life easy!
3-4fresh tomatoes, diced(or use a can of diced tomatoes or a container of fresh salsa. If you use fresh salsa you may want to modify the spices below to your taste.)
1-1/2cupschicken stock
2clovesgarlic, minced
1tsppaprika
1tspcayenne pepper
salt and pepper to taste
For the cauliflower rice:
1medium sized head cauliflower, riced using a food processor (or frozen from Trader Joe's)
1tbspavocado or coconut oil
2clovesgarlic, minced
1tspcumin
1tsppaprika
salt and pepper to taste
Instructions
For the crockpot enchilada chicken:
Add all of the ingredients for the chicken to your crockpot. Cook on low for 6 hours. We love that our crockpot automatically switches to the stay warm function at the end of the cooking time. It helps to not overcook the chicken.
For the cauliflower rice:
Rice the cauliflower using a food processor or buy it already riced at Trader Joe's.
Add your avocado or coconut oil to your pan over medium.
Add the cauliflower to the pan and let it cook for a few minutes until it starts to warm.
Add the garlic and the rest of the spices.
Stir until everything is combined and let is cook for a couple more minutes.
Season with salt and pepper to taste.
Spoon your rice into a bowl and layer your chicken on top.
Add more toppings, like cilantro, avocado and olives.
Eat up!
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.