Mexi Slow Cooker Chicken with Cauliflower Tortillas

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



  • 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



  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!