Slow Cooker Enchilada Chicken

Step 1

Place the cauliflower into the microwave for a few minutes to thaw and soften.

Step 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.

Step 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.

Step 4

Place into your heating element and cook on low for 6 hours.

Step 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.

Step 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.

Step 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.

Step 8

Once your rice has finished, stir in 2 tbsp of butter and salt to taste.

Step 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.

Step 10

Top each with 2 tbsp of Monterey Jack cheese and chopped cilantro if you desire.