Slow Cooker Enchilada Chicken

About This Recipe

This Slow Cooker Enchilada Chicken has 59 grams of protein and is super easy to meal prep using a slow cooker. Most of the cooking is hands off and takes very little effort for you to complete.

Ingredients

• 2½ lbs boneless skinless chicken breast
• 28 oz fire roasted tomatoes
• ½ lb frozen cauliflower
• 2 tbsp lime juice
• 2 tbsp tomato paste
• 1 small onion
• 2 tsp garlic powder
• 1 tbsp chipotle peppers in adobo sauce
• salt and pepper to taste
• 5 cups cooked basmati rice
• 2 tbsp butter
• salt to taste
• 10 tbsp monterrey jack cheese
• 5 tbsp cilantro (optional)

Instructions

1. Place the cauliflower into the microwave for a few minutes to thaw and soften.
2. In a blender, add the tomatoes, lime juice, tomato paste, onion, cauliflower, chipotle peppers in adobo sauce, and garlic powder. Blend until completely smooth.
3. Cut the chicken breast into one inch chunks and add to your slow cooker pot. Season with salt and pepper and then pour your sauce over the top.
4. Place into your heating element and cook on low for 6 hours.
5. Around the 5 hour mark, check on your sauce. It should have the consistency of a pasta sauce so if yours is a bit watery, you can crack the lid a bit for the last hour to evaporate off some liquid.
6. Once finished, you will need to season the tomato sauce with salt and pepper to taste. Start slow and gradually add more until you reach your desired flavor.
7. Around the same time your check on your sauce you can start your rice. In this recipe you will need 5 cups (750g) of cooked rice. Cook enough rice to yield this amount. I used 360g of dry rice and I had about 1/2 cup left over.
8. Once your rice has finished, stir in 2 tbsp of butter and salt to taste.
9. This recipe makes 5 servings. To each dish add 1 cup of cooked rice and divide the chicken mixture evenly between all the containers.
10. Top each with 2 tbsp of Monterey Jack cheese and chopped cilantro if you desire.