Name: Crockpot Mexican Chicken Soup/Stew over Cilantro Lime “Rice”
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4
Ingredients: 1 Tbsp. Olive oil; 1 lb. Chicken breast; 1/2 Cups Chicken broth; 14 oz can Diced tomatoes; 1 Yellow onion, sliced or diced; 7 oz. jar Roasted red peppers; 2 cloves Garlic, peeled and smashed; 1 Tbsp. Chili powder; 2 tsp. Cumin powder; 1 tsp. Oregano; 1 tsp. Garlic powder; 1 tsp. Salt, plus pepper to taste; 4 Tbsp Cilantro, diced; 1 head Cauliflower; 1/2 Lime, juiced; 1 Tbsp. Olive oil; pinch Salt; 1 Avocado, sliced, for serving

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Crockpot Mexican Chicken Soup/Stew over Cilantro Lime “Rice”

Author: Adam Moore Cooking Method: Slow Cooker Cuisine: Mexican, Mexican-American Courses: Main Course Recipe Keys: Dairy Free Freezer Meals Gluten Free High Protein Low Carb Make Ahead Non Vegetarian Paleo

Difficulty: Beginner Prep Time 15 mins Cook Time 4 hrs Total Time 4 hrs 15 mins

Servings: 4 Calories: 290

Best Season: Suitable throughout the year

Dietary:

Dairy-free Gluten-Free

Description

A set-it-and-forget-it crockpot chicken stew — chicken breast slow cooked with diced tomatoes, roasted red peppers, onion, garlic, and warm Mexican spices until shreddable, served over riced cauliflower brightened with fresh cilantro and lime. Topped with sliced avocado for a complete, satisfying low-carb meal.

Instructions

Add olive oil, chicken breast, chicken broth, diced tomatoes, onion, roasted red peppers, garlic, chili powder, cumin, oregano, garlic powder, salt, and pepper to the crockpot. Mix together.
Cover and cook on HIGH for 3.5–4 hours, or until the chicken is shreddable with two forks.
When the crockpot has about 30 minutes left, preheat the oven to 400°F.
Pull the leaves and stem off the cauliflower head, then dice into smaller florets and place in a baking dish.
Sprinkle the cauliflower with olive oil and salt. Bake for 20–25 minutes until tender.
Once the cauliflower is done, run it through a food processor with the shredding attachment to rice it.
Add the riced cauliflower to a bowl. Chop the cilantro and stir it in, then squeeze the lime juice over the top and mix together.
Once the chicken is fully cooked, shred it directly in the crockpot with a fork, then stir the stew together.
Serve the chicken stew over the cilantro lime cauliflower rice, topped with sliced avocado.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 290kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Cholesterol 85mg29%
Sodium 620mg26%
Total Carbohydrate 16g6%
Dietary Fiber 5g20%
Sugars 6g
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Cook the potatoes... actually, cook your cauliflower first since it takes the longest of the side prep — riced cauliflower roasted in the oven needs a solid 20-25 minutes before it's ready to process.

Adjust the chicken broth amount based on whether you want a thicker stew or a soupier consistency — more broth makes it eat more like a soup.

Crockpot Mexican Chicken Soup/Stew over Cilantro Lime “Rice”