Slow Cooker Salsa Chicken Rice Bowls Recipe

This nutrient-packed recipe is a celebration of vibrant ingredients, bringing together succulent salsa-infused chicken, cauliflower rice, and a colorful array of toppings.

Detox Modifications:

• Substitute plant-based cheese if dairy-free.
• Omit sour cream or use a dairy-free version if avoiding dairy.

Serves: 4

Nutrition per Serving: Calories: 491 | Fat: 27.7g | Saturated Fat: 10.1g | Carbohydrates: 23.3g | Fiber: 8.6g | Protein: 39.9g | Sugars: 7.5g | Sodium: 1081.9mg | Cholesterol: 120.8mg

Ingredients

• 4 chicken breasts or thighs
• 1½ cups salsa
• 1 tbsp oil
• 1 head cauliflower, riced (about 4 cups)
• ¼ cup cilantro, chopped & divided
• 1 cup cheddar cheese, shredded
• 4 oz guacamole
• 4 oz black olives, sliced
• Sour cream, for serving

Preparation

1. Slow-Cooked Salsa Chicken:

   • Place chicken breasts or thighs in the slow cooker and cover them with salsa.
   • Cook on high for 4 hours or low for 6 hours.
   • Prior to serving, shred the chicken between two forks.

2. Cauliflower Rice Perfection:

   • In a large skillet, heat oil over medium-high heat.
   • Add the riced cauliflower and sauté for about 5 minutes until it’s heated through and tender.
   • Stir in cilantro, combining the flavors, and turn off the heat.

3. Assembling the Bowls:

   • Create a base in each bowl with the cauliflower rice.
   • Top it with shredded salsa chicken, a sprinkle of cheddar cheese, a dollop of guacamole, slices of black olives, and a drizzle of sour cream.
   • Garnish with additional cilantro for a burst of freshness.