cauliflower rice salsa verde chx

We love this delicious high protein slow cooker meal because you start it early in the day and feed the whole family at night! Minimum effort, maximum satisfaction. Enjoy in confidence!


1 lb. raw boneless skinless chicken breasts, halved
1/4 tsp. each salt and black pepper
1 cup salsa verde (tomatillo salsa)
1/2 cup chopped green bell pepper
1/2 cup chopped onion
One 4-oz. can diced green chiles, not drained
1 1/2 tsp. chopped garlic
1/2 tsp. ground cumin
1/2 tsp. chili powder
3 cups roughly chopped cauliflower (or HG Alternative)
Optional topping: chopped fresh cilantro


*Place chicken in a slow cooker, and season with salt and black pepper. Add 1/2 cup water and all remaining ingredients except cauliflower. Stir to mix.
*Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is fully cooked.
*Transfer chicken to a large bowl. Shred with two forks — one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the slow cooker, and mix well.
*Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed.
*Add cauliflower rice to the slow cooker, and stir to mix.
*If cooking at low heat, increase heat to high. Cover and cook for 45 minutes, or until cauliflower rice is tender.


1 serving: 1/4th of recipe (about 1 1/4 cups)
Calories 206
Protein 28 grams
Carbohydrate: 14.5 grams
Fat: 3.5g

Chef’s Notes:
Instead of blending 3 cups of roughly chopped cauliflower into rice-sized pieces, use 2 1/4 cups premade cauliflower rice or crumbles, like the kinds by Trader Joe’s and Green Giant Fresh.
Prep: 15 minutes
Cook: 3 – 4 hours or 7 – 8 hours, plus 45 minutes


Share on FacebookTweet about this on TwitterShare on Google+Share on LinkedInBuffer this pageEmail this to someonePrint this page