Slow Cooker Green Chile Chicken Cauliflower Rice Burrito Bowl
This recipe features Slow Cooker Green Chile Chicken, made into a burrito bowl with cauliflower rice and black beans. So yummy! And if you skip the black beans it’s delicious for a healthy low-carb dinner. Use the Diet-Type Index to find more recipes like this one.
Have you noticed I’ve had a mild infatuation with Hatch Green Chile Enchilada Sauce this year? This delicious sauce now comes in a gluten-free version, and after it’s been simmered on the stove to reduce the liquid, it makes a wonderfully flavorful sauce for making green chile chicken (with or without more diced green chiles to add extra heat.) My apologies if you can’t find Hatch enchilada sauce where you live, but you can definitely use another brand to make delicious slow cooker green chile chicken. And it’s December, so no judgement about using canned sauce please! (And in case anyone is wondering, Hatch has never paid me or sent me free enchilada sauce to promote their products, and I’m pretty sure they don’t even know I’m alive!)
Once you’ve made the slow cooker green chile chicken, you can turn it into Slow Cooker Green Chile Chicken Bowls with Cauliflower Rice (or make Green Chile Chicken Tacos with Poblano-Cabbage Slaw if you prefer.) The green chile chicken is ready to come out of the slow cooker after about 3 hours, including the time to reduce the sauce, so this is a meal you can start in the afternoon and enjoy for dinner that night.
Simmer the Hatch Green Chile Enchilada Sauce until it’s reduced to 3/4 cup, about 45 minutes. Trim chicken breasts and cut into strips; then layer the chicken strips in the slow cooker. Pour over the reduced sauce (and a small can of diced green chiles if you want more heat.) Cook in high for about 2 hours.
When the chicken is done and shreds apart easily, remove chicken and shred apart (leaving the sauce in the slow cooker.) Put the chicken back in the sauce with the slow cooker on low to keep warm while you make the cauliflower rice.
Chop up about 6 cups cauliflower (one large head) and buzz it in the food processor until it’s mostly chopped into small pieces resembling rice. Rinse a can of black beans and let them drain well.
Saute chopped onion and chopped Poblano chile pepper with a little ground cumin. Add the chopped cauliflower “rice” and saute about 5 minutes. Stir in the black beans and a little lime juice and cook until the beans are heated through. Put rice mixture in a bowl, top with green chile chicken and garnish with avocado, sour cream, or cheese as desired!
More Delicious Ideas with Green Chile Flavors:
Green Chile and Chicken Mock Enchilada Casserole ~ Kalyn’s Kitchen
Green Chile Cheese Steak Sandwich ~ Homesick Texan
Low-Carb Green Chile Chicken Enchilada Casserole ~ Kalyn’s Kitchen
New Mexican Chile Verde ~ A Spicy Perspective
Green Chile Turkey Taco Salad with Peppers and Avocado ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Slow Cooker Green Chile Chicken Cauliflower Rice Burrito Bowl
(Makes about 6 servings; recipe created by Kalyn.)
I used my favorite Crock-Pot 3.5 Quart Slow Cookerfor this recipe, but any slow cooker that’s 3-4 quarts will work.
Green Chile Chicken Ingredients:
1 can (15 oz) Hatch Green Chile Enchilada Sauce (or other sauce of your choice. Use Gluten-free sauce if needed; La Victoria also makes a gluten-free sauce.)
1 can (4 oz.) diced green chiles, optional (Use mild Anaheim chiles, not Jalapenos.)
4 boneless, skinless chicken breasts
Cauliflower Rice and Burrito Bowl Ingredients:
6 cups chopped cauliflower (one large head)
1 can (15 oz.) black beans, rinsed and drained well
1 large Poblano chile pepper, finely diced (often called Pasilla chiles in U.S. grocery stores)
1 onion, chopped
1 T extra-virgin olive oil
1 tsp. ground cumin
salt and fresh-ground black pepper to taste
2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
Optional Ingredients to Add to Burrito Bowls:
grated Mexican blend cheese
red or green salsa
Put green chile enchilada sauce 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. While the sauce simmers trim all visible fat and undesirable parts from the chicken breasts, and cut each piece of chicken lengthwise into thirds.
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.) Cook on high for 2 hours, or until the chicken is done and shreds apart easily with a fork.
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.) Chop the onion and the Poblano chile pepper.
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. 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.)
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. 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.
Season cooked cauliflower rice to taste with salt and fresh-ground black pepper. Stir in the drained black beans and lime juice and cook a minute or two more, until the beans are heated through.
To serve, make a layer of cauliflower rice/black bean mixture in the bottom of a flat bowl. Put a few spoonfuls of green chile chicken over the rice and garnish with chopped avocado, grated cheese, sour cream, and salsa as desired.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe uses lots of healthy low-glycemic and low-carb ingredients like chicken, cauliflower, beans, and chiles. The Hatch Green Chile Enchilada Sauce does have some carbs, but divided among 6 servings, it adds less than 5 carbs per serving, and I’d eat this dish for any phase of the South Beach Diet or for a carb-conscious eating plan. If you prefer a lower-carb meal, just omit the black beans from the rice mixture.
Find More Recipes Like This One:
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