For your crockpot

  • 1 tablespoon olive oil
  • 1 lb free range organic  chicken breast
  • 1/2 cup chicken broth (use a little more if you want it more “soupy”)
  • 1 (14 oz) can diced tomatoes
  • 1 yellow onion, sliced or diced
  • 1/2 (14 oz) jar of roasted red peppers
  • 2 cloves of garlic, peeled and smashed (just smash it was the side of a knife)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin powder
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • pepper, to taste

For your cilantro rice

  • 3-4 tablespoons cilantro, diced
  • 1 head of cauliflower
  • 1/2 lime, juiced squeezed
  • 1 tablespoon olive oil
  • pinch of salt


  1. Pull out your hand dandy crockpot. People have been asking for more crockpot recipes so HEAR YA GO!!!! hooooooo ray!
  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.
  3. When your crockpot only has about 30 minutes to go, preheat your oven to 400 degrees.
  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.
  5. Sprinkle with olive oil and salt. Put in oven and baking for 20-25 minutes or until cauliflower is tender.
  6. Once the cauliflower is done cooking, grab your food processor with the shredding attachment. Add cauliflower and rice it up!
  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.
  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.
  9. Consume!!!