Crockpot Mexican Chicken Soup/Stew over Cilantro Lime "Rice"

Step 1

Pull out your hand dandy crockpot. People have been asking for more crockpot recipes so HEAR YA GO!!!! hooooooo ray!

Step 2

Literally throw all your crockpot ingredients into the crockpot. Mix around. Turn on high for 3.5-4 hours or until your chicken is shredable (is that a word?) with two forks. I love shredded meat.

Step 3

When your crockpot only has about 30 minutes to go, preheat your oven to 400 degrees.

Step 4

Pull out a baking dish to prepare your cauliflower. Pull off all the leaves and cut off the stem, then dice your cauliflower into smaller florets and place in baking dish.

Step 5

Sprinkle with olive oil and salt. Put in oven and baking for 20-25 minutes or until cauliflower is tender.

Step 6

Once the cauliflower is done cooking, grab your food processor with the shredding attachment. Add cauliflower and rice it up!

Step 7

Add riced cauliflower to a bowl. Chop your cilantro and add that right into your rice. Squeeze some lime juice over the top and mix together.

Step 8

Once your chicken is all cooked in your crockpot, take a fork and shred the chicken directly in the crockpot. Then pour ingredients over cauliflower rice. Slice an avocado and put that on top.

Step 9

Consume!!!