Salsa Verde Chicken with Cauliflower Rice

Step 1

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.

Step 2

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Step 3

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.

Step 4

Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed.

Step 5

Add cauliflower rice to the slow cooker, and stir to mix.

Step 6

If cooking at low heat, increase heat to high. Cover and cook for 45 minutes, or until cauliflower rice is tender.