Slow Cooker Green Chile Chicken Cauliflower Rice Burrito Bowl
What do you need?
How to make?
4 boneless, skinless chicken breasts
6 cups chopped cauliflower
1 can black beans, rinsed and drained well
1 large Poblano chile pepper, finely diced
1 onion, chopped
1 T extra-virgin olive oil
1 tsp. ground cumin
salt and fresh-ground black pepper to taste
2 T fresh-squeezed lime juice
grated Mexican blend cheese
red or green salsa
Put green chile enchilada sauce into a small non-stick saucepan and simmer over medium-low or low heat until the sauce is reduced to 3/4 cup, about 45 minutes. While the sauce simmers trim all visible fat and undesirable parts from the chicken breasts, and cut each piece of chicken lengthwise into thirds. When the sauce has reduced, spray the slow cooker with olive oil or non-stick spray and layer the chicken into the slow cooker. Cover chicken with the reduced sauce and the can of diced green chiles Cook on high for 2 hours, or until the chicken is done and shreds apart easily with a fork. While chicken cooks, chop the cauliflower into small pieces. Then put chopped cauliflower into the food processor and buzz with the steel blade until the cauliflower is finely chopped, slightly larger than grains of rice. Chop the onion and the Poblano chile pepper. When the chicken is done, remove it to a cutting board, leaving the sauce in the slow cooker. Shred chicken apart with a fork and put it back into the slow cook, stir to coat the chicken with sauce, and turn the slow cooker to low to keep the chicken warm while you cook the other ingredients. Dump the can of black beans into a colander placed in the sink and rinse well with cold water Let beans drain well. Heat the olive oil in a large non-stick frying pan over medium-high heat. Add the chopped onion and finely diced Poblano chile and saute until they start to barely brown, about 3-4 minutes. Add ground cumin and cook about 30 seconds, then add the chopped cauliflower and cook, stirring often, until cauliflower is cooked through and barely starting to brown. I cooked the cauliflower almost 5 minutes, but you may prefer it more well done, so taste a few times. Season cooked cauliflower rice to taste with salt and fresh-ground black pepper. Stir in the drained black beans and lime juice and cook a minute or two more, until the beans are heated through. To serve, make a layer of cauliflower rice/black bean mixture in the bottom of a flat bowl. Put a few spoonfuls of green chile chicken over the rice and garnish with chopped avocado, grated cheese, sour cream, and salsa as desired.