Recipe: Low Carb Crock Pot One-Pot Meal - Mexican Chicken Cauliflower Rice

Mexican Chicken Cauliflower Rice

Preparation Time: 15 minutes Cooking Time: 4-6 hours Serving Size: 4 servings

Ingredients:

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 small onion, diced

• 1 bell pepper, diced (any color you prefer)

• 2 cloves garlic, minced

• 1 jalapeño pepper, seeds removed and finely chopped (optional, for heat)

• 1 can (14 oz) diced tomatoes, undrained

• 1 cup cauliflower rice

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Optional toppings: Fresh cilantro, avocado slices, shredded cheese, sour cream

Instructions:

1. Place the chicken breast pieces in the bottom of a crock pot. Add the diced onion, bell pepper, minced garlic, and jalapeño pepper (if using) on top.

2. In a separate bowl, combine the chili powder, cumin, paprika, dried oregano, salt, and black pepper. Mix well to create a spice blend.

3. Sprinkle the spice blend evenly over the chicken and vegetables in the crock pot.

4. Pour the diced tomatoes (with the liquid) over the chicken and vegetables. Stir gently to combine all the ingredients.

5. Cover the crock pot with the lid and cook on low heat for 4-6 hours, or until the chicken is tender and fully cooked.

6. About 30 minutes before serving, add the cauliflower rice to the crock pot. Stir to combine with the other ingredients. Cover and continue cooking for the remaining time.

7. Once the cooking time is complete, give the mixture a final stir to distribute the flavors.

8. Serve the Mexican chicken cauliflower rice in bowls. If desired, top with fresh cilantro, avocado slices, shredded cheese, or sour cream for added flavor and texture.

9. Enjoy your delicious and low carb crock pot one-pot meal!

Note: This recipe is versatile, and you can customize it to your liking. Feel free to add additional low carb vegetables such as zucchini, diced tomatoes with green chilies for extra heat, or even a squeeze of lime juice for a tangy twist. Adjust the seasonings according to your taste preferences. Leftovers can be stored in the refrigerator for up to 3 days.