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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

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.


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


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


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.


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.