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Mexi Slow Cooker Chicken with Cauliflower Tortillas

By March 19, 2017Recipes
Reading Time: 3 minutes
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I could eat Mexican food every day. The combination of savory meat and spices along with fresh hot tortillas always pleases my taste buds. And there’s no reason you can’t still satisfy yourself with those flavors in a healthier way.

I’m also a fan of the slow cooker (or Crock-pot). Slow cooker meals are great for a busy schedule. I’ve been known to cook this slow cooker chicken recipe overnight so I can just put some aside for dinner the following evening.

Mexi Slow Cooker Chicken with Cauliflower Tortillas

The cauliflower tortilla recipe is made faster by purchasing already riced cauliflower at your grocery store. The best part about indulging in these tortillas is that they are gluten- and dairy-free.

So if you get a hunger for Mexican food, you no longer have to go without or spend a lot of time preparing it. This slow cooker chicken and cauliflower tortillas will come to your rescue!

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Mexi Slow Cooker Chicken with Cauliflower Tortillas

The combination of savory meat and spices along with fresh hot tortillas always pleases my taste buds. And there’s no reason you can’t still satisfy yourself with those flavors in a healthier way.

Category Dinner, Lunch, Paleo
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 3
Author Kim Kestner

Ingredients

Chicken:

  • 1 lb chicken thighs or breasts
  • 2 limes juiced
  • 1/2 cup salsa of your choice
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder

Cauliflower Tortilla Shell:

  • 2 cups riced cauliflower I save time by buying mine already riced from the frozen vegetable section.
  • 2 whole eggs
  • 1 tablespoon coconut oil
  • Salt and pepper to taste

Suggested Condiments:

  • 1 medium avocado
  • 1 handful fresh cilantro
  • 1 small white onion
  • Hot sauce

Instructions

Chicken:

  1. Cut excess fat from chicken.
  2. Place all the chicken ingredients in a slow cooker.

  3. Pour in 1 cup of water.
  4. Cook on low for 4-5 hours. Chicken should be tender enough to pull apart and shred.

Cauliflower Tortilla Shell:

  1. Preheat oven to 375 degrees.
  2. Add the cauliflower to a bowl and microwave for 3 minutes. Stir and microwave for 1 minute more.
  3. Pour cauliflower onto a dish towel or thick paper towel and pat dry thoroughly. Dump dried cauliflower back in the bowl.
  4. Add in eggs, salt, and pepper and mix well.
  5. Prep a baking sheet by laying a piece of parchment paper flat on the sheet.
  6. Pour the cauliflower mixture into 5-6 small circles depending on what size you want the tortilla.
  7. Bake for 10 minutes and carefully flip the tortillas over and continue baking for 4-5 minutes.
  8. Final step: Heat a frying pan with 1 tablespoon of coconut oil.
  9. Add the tortillas to the pan and press down to brown slightly.
  10. Add the chicken and desired condiments. Enjoy!

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Kim Kestner
Kim Kestner is a personal trainer who loves lifting heavy weights. She has competed in powerlifting, strongman, and CrossFit competitions and recently began incorporating yoga into the mix. She is also the co-creator of Girlballs, an emerging web-based community knit together from social media friends and connections with a singular purpose — to empower and encourage woman of all ages to recognize their courageous moments and to Live Courageously. She lives in North Carolina with her fiancé and three fur babies.

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