Veracruz Slow-Cooked Chicken

Tender chicken breast simmered with bell peppers, tomatoes, and a mild, zesty Mexican sauce, perfect for serving over cauliflower rice or lettuce wraps.

• Prep: 15 min
• Cook: 8 hr
• Total: 8 hr 15 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Keto
• Paleo
• Low-Calorie
• Low-Carb
• Low-Sodium
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar
• High-Protein
• Whole30
• Soy-Free

Tags

• slow cooker
• healthy
• savory
• comfort food
• budget-friendly
• kid-friendly

Ingredients

• 2 pound chicken breast (boneless, skinless)
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 green bell pepper (chopped)
• 1 red bell pepper (chopped)
• 14.5 ounce diced tomatoes (no-salt-added, undrained)
• 4 ounce mild green chiles (no-salt-added, undrained)
• 1 cup chicken broth (low-sodium)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cauliflowers (large, riced)
• 0.5 cup fresh cilantro (chopped)
• 2 tablespoon lime juice

Instructions

1. Place 2 pounds boneless, skinless chicken breast at the bottom of a 6-quart slow cooker.
2. Add 1 medium yellow onion, 2 cloves garlic, 1 green bell pepper, 1 red bell pepper, 1 (14 1/2 ounce) can no-salt-added diced tomatoes, 1 (4 ounce) can no-salt-added mild green chiles, 1 cup low-sodium chicken broth, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the slow cooker, stirring gently to combine with the chicken.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
4. Once cooked, remove the chicken breasts to a cutting board and shred them using two forks. Return the shredded chicken to the slow cooker and stir into the sauce.
5. While the chicken is cooking, prepare 2 large heads cauliflower: either grate them to create 'rice' or pulse in a food processor until rice-like consistency. Steam or microwave the riced cauliflower until tender, about 5-7 minutes. Season with a pinch of salt if desired.
6. To serve, spoon the Veracruz Slow-Cooked Chicken mixture over individual portions of riced cauliflower. Garnish with 1/2 cup fresh cilantro and a squeeze of 2 tablespoons lime juice.

Notes

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 351
• Protein: 51.9 g
• Carbohydrates: 10.8 g
• Fat: 8.3 g
• Fiber: 5.2 g
• Sodium: 152 mg
• Saturated Fat: 2.3 g
• Sugar: 4.5 g
• Cholesterol: 120 mg