Crockpot Chicken Enchilada

The struggle to juggle work, family, exercise, and eating right is real.  We are here to help you with this super easy gluten free, paleo, crockpot meal that your family will love.  Enjoy!! Ingredients For the crockpot enchilada chicken:

• 2 large chicken breasts

• 3-4 fresh tomatoes - diced (or use a can of diced tomatoes or a container of fresh salsa. If you use fresh salsa you may want to modify the spices below to your taste.)

• 1-1/2 cups chicken stock

• 2 cloves garlic - minced

• 1 tsp paprika

• 1 tsp cayenne pepper

• salt and pepper to taste

For the cauliflower rice:

• 1 medium sized head cauliflower - riced using a food processor (or frozen from Publix, Kroger, Whole Foods or Trader Joes)

• 1 tbsp avocado or coconut oil

• 2 cloves garlic - minced

• 1 tsp cumin

• 1 tsp paprika

salt and pepper to taste

Instructions

For the crockpot enchilada chicken:

• Add all of the ingredients for the chicken to your crockpot. Cook on low for 6 hours.

For the cauliflower rice:

• Rice the cauliflower using a food processor or buy it already riced at Publix, Kroger, Whole Foods or Trader Joes.

• Add your avocado or coconut oil to your pan over medium.

• Add the cauliflower to the pan and let it cook for a few minutes until it starts to warm.

• Add the garlic and the rest of the spices.

• Stir until everything is combined and let is cook for a couple more minutes.

• Season with salt and pepper to taste.

Spoon your rice into a bowl and layer your chicken on top Credit: www.realsimplegood.com