Crock Pot Salsa Chicken

David’s note – don’t let the length of this recipe intimidate you! It is AMAZING and easy for ANYONE to prepare.

This recipe is essentially a healthier version of a Chipotle burrito bowl that uses cauliflower rice instead of rice or a wrapper.

Nearly everyone who has tried this recipe loves it and rotates it into their normal eating schedule, so put on your adult pants and give it a try!

Ingredients:

  • 3 pounds of boneless, skinless chicken thighs, trimmed of fat
  • 16 oz of salsa, plus extra for topping
  • Cauliflower rice (available at Trader Joe’s-either fresh or frozen, but we prefer fresh)
  • 3 Bell Peppers, sliced
  • 1 large or 2 medium onions, sliced
  • Olive Oil
  • Optional Guacamole:
  • Avocados
  • Garlic Salt
  • Salsa

Mash avocado and add garlic salt/salsa to taste! Mash less if you like chunky guac or just cut into chunks and mix. Add lime juice or fruit fresh to keep from browning if you want to make a big batch. We make this fresh each time we eat but you can definitely do it ahead of time!

  • Optional Corn Salsa
  • 1 small can of corn
  • 1 jalepeno, chopped finely (leave this out if you don’t like spicy food)
  • 1 small can green chilies
  • 1/4 cup red onion, chopped finely
  • Cilantro if desired.

Drain corn, and mix other ingredients in a small bowl. For spicier salsa, leave the seeds in your jalepeno!

Directions:

Put chicken and salsa in the crock pot. Cook on high for 4 hours OR low for 7-8 hours. Shred chicken and drain liquid.

In a skillet over medium high heat, sauté your peppers and onions in a tiny bit of olive oil – let them sit for 3/5 minutes at a time without stirring to caramelize.

Sautee Cauliflower rice in a bit of olive oil and add salt and pepper to taste. Stir for 3/4 minutes or until softened-I like mine to have a tiny bit of crunch still for texture.

Layer cauliflower rice, peppers and onions, chicken (and corn salsa/guac if desired) in a bowl and top with salsa!

NOTES: If you want this to last longer or have a big family, make 5 pounds of chicken and use 24 oz of salsa (1.5 jars).

TIPS FOR KIDS/FAMILIES: This recipe is REALLY kid friendly, but if your kids/spouses balk at cauliflower rice, make them a batch of brown rice OR buy a bag of whole wheat tortillas – they can put the filling in there and have fajita “tacos.”

Buy an extra can of corn (or set some aside) for kids or spouses that don’t like spicy food.

Thanks to Melissa Keith for the recipe testing and assistance!

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