Slow Cooker Mexican Chicken with Cilantro Lime Cauliflower Rice {Paleo + Whole30}
A quick, seriously simple dish that you can make ahead and batch cook for weeknight leftovers. With only 10 ingredients for an entire meal, you cannot go wrong. Also great to serve at a party!
Equipment
- Slow Cooker
Ingredients
Chicken
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup chicken bone broth or stock or enough to cover chicken
- 1 14 ounces can no salt added diced tomatoes
- 1 medium sweet onion cut into quarters and sliced thin
- 3 garlic cloves peeled and sliced thin
- 1 1/2 tablespoons chili seasoning
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Cauliflower Rice
- 1 tablespoon ghee
- 1 pound cauliflower riced
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- 1/2 cup fresh cilantro roughly chopped
- Juice and zest from 1 large or 2 small limes
Instructions
Chicken
- Add all ingredients to your slow cooker, ensuring chicken is completely covered. Add more stock if needed. Cook on low for 4-6 hours.
- Shred chicken in the pot and keep on warm until ready to serve.
Cauliflower Rice
- In a large saucepan melt ghee over medium heat. Add riced cauliflower and salt and pepper. Toss to combine.
- Let cook 4-6 minutes, stirring occasionally, until slightly softened. Remove from heat and stir in lime zest, juice, and cilantro.
- Add rice to a plate or bowl, and top with a generous helping of shredded chicken. Garnish with a lime slice and extra cilantro.
- Add avocado, sour cream, cheese, or your favorite toppings of choice.
Notes
- This recipe doubles very well and makes excellent leftovers.
- Turn this into a freezer meal by adding all chicken ingredients to a freezer safe zip top bag, and transfer to the slow cooker once ready to prepare. Increase cook time to closer to 6 hours if cooking from frozen.
Tried this recipe?Let us know how it was!