Step 1

Add the diced onion, garlic, chicken, cumin, oregano, green chilis, cauliflower rice, and chicken broth to the crockpot (omit the oil).  Let cook on high for 4 hours or low for 8 hours.

Step 2

Add in the heavy cream and the xanthan gum.  Let cook for 10 more minutes to thicken.  Serve in bowls with toppings.

Step 3

In a heavy bottom pot, heat the oil over medium heat.  Add in the onions and sweat for 5-8 minutes.  Add in the garlic and cook for 1 minute more.

Step 4

Turn up the heat to medium-hi and add in the diced chicken and sauté until browned on all sides.

Step 5

Add in the cumin, oregano, chilis, cauliflower rice, and broth.  Reduce to low and simmer for 20 minutes.

Step 6

Add in the heavy cream and xanthan gum, bring to a boil.  Reduce to simmer and let thicken for 5 minutes.

Step 7

Serve in bowls with toppings.