Slow Cooker Salsa Chicken Bowls

Servings

Calories 275kcal

Author Kelli Shallal MPH RD

Ingredients

For Slow Cooker Chicken:

2 pounds chicken breast fresh or frozen
116 ounce salsa if using frozen chicken, use only ½ jar salsa

For Mexican Cauliflower Rice:

1 tablespoon Avocado Oil
12 ounce package cauliflower rice or 1 small head shredded in a food processor
1 tablespoon Taco Seasoning

For Beans:

*Best Ever Homemade Beans

Optional Toppings:

Instructions

Slow Cooker Salsa Chicken:

1. Add chicken and salsa to a slow cooker. Cook on high for 4-6 hours or low 6-8 hours. (Cook until the internal temp reaches 165F and it shreds easily.)

For Mexican Cauliflower Rice:

1. Add avocado oil to skillet and heat to medium high. Add frozen or fresh cauliflower rice and taco seasoning. Cook until tender throughout but not soggy, about 8-10 minutes.

For Bowls:

Assemble bowls with desired ingredients and devour.

Notes

*You can always use canned refried beans (make sure you can understand all the ingredients, don't want anything nasty) but once you try the homemade version again you'll never want canned again.

Nutrition