Slow Cooker Green Chile Chicken Cauliflower Rice Burrito Bowl (Low-Carb, Gluten-Free)

Kalyn's Kitchen


  • 15 ounces enchilada sauce (Hatch Green Chile, or other sauce of your choice. Use Gluten-free sauce if needed; La Victoria also makes a gluten-free sauce.)
  • 4 ounces diced green chiles (optional, Use mild Anaheim chiles, not Jalapenos.)
  • 4 boneless skinless chicken breasts
  • 6 cups cauliflower (chopped, one large head)
  • 15 ounces black beans (rinsed and drained well)
  • 1 chile pepper (large Poblano, finely diced, often called Pasilla chiles in U.S. grocery stores)
  • 1 onion (chopped)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • ground black pepper
  • salt
  • 2 tablespoons lime juice (fresh-squeezed, I used my fresh-frozen lime juice)
  • avocado (chopped)
  • mexican blend cheese (grated)
  • sour cream
  • green salsa (or red)
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