In a perfect world I would have endless time to prepare delicious meals that required lots of chopping, measuring, sauteing and simmering. But, most days do not include that scenario and are often in need of a quick fix. Enter the wonderfulness that is the slow cooker. You stick some ingredients in, then 5-8 hours later you have a meal. How amazing is that? It’s been a while since I took mine out, so I decided to do myself a little favor this work week and make today’s lunch in it. The co-worker I’m doing the Whole 30 with requested something with cauliflower rice since she’s never had it before, so I did some brainstorming and came up with this dish. It could easily be used for taco salad, or served inside some paleo plantain tortillas as well.
1 medium onion, roughly chopped
1 poblano/pasilla pepper, seeded and chopped
3-4 boneless skinless chicken breasts
15oz can roasted crushed tomatoes
1 teaspoon salt
2 tablespoons cumin
1 teaspoon chili powder
1/4 teaspoon chipotle powder
Place the onion and pepper in the bottle of the slow cooker. Lay the chicken over it, as flat as you can. Mix the seasonings together, then sprinkle over the chicken. Pour tomatoes over the top. Close and set the slow cooker to low. Let cook for 6-8 hours, or until chicken is cooked through and will easily pull apart with a fork.
When done cooking, let cook slightly and shred the meat with kitchen shears or pull apart with a couple if forks.