Whole 30 Crock-Pot Green Chile Chicken With Spanish Cauliflower Rice


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So I started the whole 30 challenge 4 days ago and I will admit, it is really hard for me so far letting go of sugar.  I am hoping that after this, I do not crave it like I used to.  The good part about this challenge is that far the food I’ve made is really good.  I have tried things that I have never had before like spaghetti squash, which was pretty tasty.  What I have learned immediately is that the key to success is planning out your weeks meals ahead of time.  It can be overwhelming and frustrating to be in a hurry to figure out what to cook.  Another problem I face it that I am a really picky eater. When I say picky, I mean picky!  It is not that I haven’t been willing to try things, I just end up not liking them.  Most of it is a texture problem for me.  So I don’t like tomatoes, bell peppers, raw onions, mushrooms, avocados, over easy eggs.  Now you’re probably thinking, well what’s the big deal?  It’s that all of the vegetables I listed above are in most of the whole 30 recipes so I had to get creative.  I still have to get creative being that I have 26 more days to go.   I eventually plan to post all my recipes and have it as a guide to the picky eaters whole 30 challenge, haha.  This green chile chicken with the Spanish cauliflower rice was actually something I really enjoyed and plan to make again and again.  I saw that the Trader Joe’s Salsa Verde (you can also get this kind from amazon if you plan to make this often) was compliant and I decided to put it in the crock-pot with some chicken.  Then a few hours later, it occurred to me that you cannot have black beans (or legumes of any kind).  Normally I like to eat black beans and yellow rice with this crock-pot chicken.  So now I was left thinking what in the heck am I going to make with this chicken?  Just plain cauliflower rice didn’t seem like it would go well.  I found a pack of taco seasoning in my pantry (which has sugar so is a no no) and I looked at the ingredients to make my own taco seasoning to add to the riced cauliflower.  To my surprise it turned out delicious, I didn’t even think about missing yellow rice.
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Here you are…If you are not a picky eater like myself, you can add in some onion, tomatoes, and bell peppers that would go well with this recipe.

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Start in the morning by putting your chicken and salsa verde in the crock-pot on low for 8 hours.  During the last 30 minutes I like to shred the chicken then turn up to high to finish.  You don’t have to do this.

The riced cauliflower only takes about 11-13 minutes (if you have the bag of already riced cauliflower).  Pour the olive oil into a large skillet, then add the cauliflower and seasonings, stir. Cook on medium-high heat for about 11-13 minutes or until cauliflower is soft.

Add your chicken to the cauliflower on a plate, top with some sun-dried tomatoes (I left them out on my plate, haha) and voila you have dinner!

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