Crockpot Mexican Shredded Chicken (Cauliflower Rice Bowls)
Crockpot chicken braised with tomatoes, chili and spices for easy shredded chicken served over cauliflower rice — low-carb, hands-off dinner.
- Calories
- 610
- Protein
- 45g
- Carbs
- 12g
- Fat
- 36g
Per serving
Ingredients
For 4 servings · 250 min total
- chicken thighs (boneless)20 oz
- canned diced tomatoes1 can
- onion1/2
- garlic3 clove
- chili powder1 1/2 tsp
- cumin1 tsp
- olive oil1 tbsp
- cauliflower rice4 cup
- salt1 tsp
- black pepper1/2 tsp
- fresh cilantro1/2 bunch
Instructions
- 1Place chicken thighs in the crockpot with diced tomatoes, chopped onion, minced garlic and spices, drizzle with olive oil and stir to combine.
- 2Cook on low for 4–6 hours until chicken is very tender and shreds easily with forks.
- 3Remove chicken, shred it, then return to the crockpot to soak up the sauce and adjust seasoning with salt and pepper.
- 4Heat cauliflower rice in a skillet until warmed and slightly browned, seasoning lightly with salt.
- 5Serve shredded chicken over cauliflower rice and garnish with chopped cilantro.
Let Ember plan your whole week
Our little flame builds a full week of meals like this one — plus workouts and the grocery list — around your goal, your tastes, and your budget.
Start My Journey3 free recipes, every Friday
Ember picks his favorites from the week’s real meal plans. One email, Fridays only, unsubscribe anytime.
Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.