The great thing about this dish is that there are so many ways to enjoy it. On a salad, in a tortilla (HG recipe here), in lettuce cups … even stuffed inside an egg-white omelette for breakfast!
⅛th of recipe (about 1 cup): 214 calories, 4.5g total fat (1.5g sat fat), 640mg sodium, 18g carbs, 5.5g fiber, 4.5g sugars, 26g protein
You’ll Need: slow cooker, large bowl, slotted spoon
Prep: 15 minutes
Cook: 3 to 4 hours or 7 to 8 hours, plus 55 minutes
1½ pounds raw boneless skinless chicken breast
¼ teaspoon black pepper
½ teaspoon salt
1 cup chopped onion
One 15-ounce can black beans, drained and rinsed
One 14.5-ounce can diced tomatoes, drained
One 4-ounce can diced green chiles, drained
1½ cups reduced-sodium chicken broth
1 tablespoon chili powder
1 tablespoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
4 cups cauliflower rice/crumbles
½ cup shredded reduced-fat Mexican-blend cheese
Optional seasonings: additional salt and black pepper
1. Place chicken in a slow cooker, and season with pepper and ¼ teaspoon salt. Top with onion, beans, tomatoes, and chiles.
2. Add broth and seasonings, including remaining ¼ teaspoon salt. Gently stir.
3. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until chicken is fully cooked.
4. Transfer chicken to a large bowl. Shred with two forks.
5. Return shredded chicken to the slow cooker, and mix well.
6. Add cauliflower rice/crumbles, and stir to mix.
7. If cooking on low heat, increase heat to high. Cover and cook for 55 minutes, or until cauliflower is tender.
8. Serve with a slotted spoon, draining the liquid. Top each serving with 1 tablespoon cheese.
MAKES 8 SERVINGS
Need-to-Know Info
Use store-bought cauliflower crumbles/rice, or DIY! See here for the 411.
Chew on This …
“Burrito” is Spanish for “little donkey.” That’s adorable, but Slow-Cooker Chicken Little Donkey Bonanza would be a weird and confusing name for this recipe!