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Slow Cooker Lemon Chicken Bowls with Cauliflower Rice and Avocado

Yields1 Serving

My Slow Cooker Lemon Chicken Bowls are the ultimate easy, weeknight recipe! And, it screams SPRING!

 2 lbs organic chicken breasts
 1 qt low sodium, organic chicken bone broth
 zest and juice of 2 large lemons
 1 yellow onion, chopped
 1 tbsp raw/local honey
 1 tsp garlic powder
 1 tbsp ground coriander
 1 tsp dried oregano
 pinch of cayenne pepper
 real salt and black pepper, to taste
 1 pre-washed container spinach or baby kale
 2 10 oz bags cauliflower rice
 1 large avocado
 several cilantro or parsley leaves
1

In the bowl of your slow cooker, place the broth, zest and juice of the lemons, onion, honey, garlic powder, coriander, oregano, cayenne, salt and black pepper. Whisk well to combine.

2

Place the chicken into the slow cooker and “nuzzle” down into the sauce so the chicken is almost completely covered.

3

Set slow cooker to low for 6 hours or high for 4 hours.

4

Approximately 1 hour before the crockpot tells you it’s done, take two forks and gently shred the chicken to pull apart into desired-size pieces and add in cauliflower rice and stir to combine. Cover again and let it continue to cook.

5

To serve, place 1 handful spinach/baby kale on the bottom of a bowl and top with a big helping of the lemon chicken/cauliflower rice. Garnish with avocado and fresh cilantro or parsley leaves.