(This Slow Cooker Green Chile Chicken Bowl is an old recipe that has been removed from the site, but I’m keeping the Printer Friendly version of the recipe here so anyone who was a fan can still find it. Or check out Instant Pot Green Chile Chicken Burrito Bowl for a low-carb Instant Pot option for this recipe!)

Makes 6 serving.

Ingredients

  • one 15 oz. can Hatch Green Chile Enchilada Sauce, or use slightly less than 2 cups Herdez Salsa Verde (affiliate link)
  • one 4 oz. can diced green chiles (affiliate link), optional
  • 4 boneless, skinless chicken breasts
  • 6 cups chopped cauliflower (one large head), or use frozen cauliflower rice
  • one 15 oz. can black beans (optional)
  • 1 large Poblano chile pepper, finely diced 
  • 1 onion, chopped
  • 1 T extra-virgin Olive Oil (affiliate link)
  • 1 tsp. Ground Cumin (affiliate link)
  • salt and fresh-ground black pepper to taste
  • 2 T fresh-squeezed lime juice, I used my fresh-frozen lime juice

Instructions

  1. Put green chile enchilada sauce or Salsa Verde 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.
  2. While the sauce simmers trim all visible fat and undesirable parts from the chicken breasts, and cut each piece of chicken lengthwise into thirds.
  3. 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 (if using.)
  4. Cook on high for 2 hours, or until the chicken is done and shreds apart easily with a fork.
  5. 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.  (You will need to do this in at least 2 batches in the food processor.  Here is more about How to Make Cauliflower Rice if you haven’t done it. You can also use frozen cauliflower rice and skip this step!)
  6. Chop the onion and the Poblano chile pepper.
  7. 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.
  8. Dump the can of black beans into a colander placed in the sink and rinse well with cold water (until no more foam is showing.) Let beans drain well. (You can blot them with paper towels if they still seem wet.)
  9. 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.
  10. 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.
  11. Season cooked cauliflower rice to taste with salt and fresh-ground black pepper.
  12. Stir in the drained black beans and lime juice and cook a minute or two more, until the beans are heated through.
  13. To serve, make a layer of cauliflower rice/black bean mixture in the bottom of a flat bowl.
  14. Put a few spoonfuls of green chile chicken over the rice and garnish with chopped avocado, grated cheese, sour cream, and salsa as desired.

Notes

I used my favorite Crock-Pot 3.5 Quart Slow Cooker

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