We love the crockpot. It’s a great way to make our hectic life a little less stressful during the week. We usually use our crockpot about once a week or so, and this recipe is great because it’s easy as is and can be made even easier as needed or preferred. Right now we have fresh tomatoes in the garden and there’s really nothing better than fresh tomatoes right off the vine in your own backyard, so we wanted to use them. However, you can also use canned tomatoes or salsa to simplify this recipe even more. 

It’s really that simple, throw the ingredients in your crockpot and let your dinner cook on low while you go about your day. Return home to a fragrant home and hot meal just about ready to be served up. The only thing you’ll have to do is make some cauliflower rice, which can also be done with ease if you buy the frozen riced cauliflower at Trader Joe’s. Delicious crockpot chicken enchilada bowls will be done in less than 10 minutes once you are home from your busy day. Seriously…does it get easier or look yummier!?!

Crockpot enchilada chicken bowls two

Crockpot enchilada chicken bowls

Crockpot enchilada chicken bowls three

Alright, go load up your crockpot and get to making these tasty crockpot chicken enchilada bowls. If you try them out, we’d love to know what you think. Leave a comment below and add a rating. Also, take a picture and tag it on Instagram #realsimplegood so we can check it out!

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Crockpot Chicken Enchilada Bowls (Paleo, Whole30 + Keto)

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!


For the crockpot enchilada chicken:

  • 1.5 lbs chicken thighs, (or breasts)
  • 3-4 fresh 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.)
  • 1-1/2 cups chicken stock
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • salt and pepper to taste

For the cauliflower rice:

  • 1 medium sized head cauliflower, riced using a food processor (or frozen from Trader Joe's)
  • 1 tbsp avocado or coconut oil
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • salt and pepper to taste


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!


Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.  
Calories: 477kcal, Carbohydrates: 14g, Protein: 32g, Fat: 33g, Saturated Fat: 8g, Fiber: 4g
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!