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Crockpot Chicken Verde Bowls

Crockpot Chicken Verde Taco Bowls

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Ingredients
  

  • 3 chicken skinless and boneless organic breasts
  • 16 oz salsa verde any brand of your choice
  • 1 can of organic black beans drained and rinsed
  • 1/2 cup cauliflower rice fresh or frozen
  • 3/4 cup quinoa
  • red bell pepper diced thick
  • green bell pepper diced thick
  • red or yellow onion diced thick
  • 3 cloves garlic smashed
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 ts onion powder
  • salt and pepper to taste
  • about a 1/4 cup of filtered water
  • Optional Topping:
  • diced tomatoes
  • diced avocados
  • small handful of spinach for the bowl
  • cilantro
  • salsa of choice
  • lime wedge

Instructions
 

  • On a stove top, cook the quinoa according to the package. One the quinoa's liquid is almost evaporated, add your cauliflower rice. Cook together for the remaining few minutes and set aside.
  • In your crockpot, add all of your ingredients EXCEPT the quinoa/cauliflower mixture. Stir and cover. Cook on low for 8-10 hours.
  • Shred chicken once cooked and leave the crockpot on warm setting.
  • In a bowl or plate, add the quinoa/cauliflower mixture on the bottom. add some spinach, add the shredded chicken mixture including some of the juices, and top with whatever toppings you like. Squeeze a hint of lime juice and top with a pinch of flaky sea salt.