I posted a picture of my delicious dinner on instagram yesterday, and several people asked for the recipes. So…here you have it. 
This is a SUPER simple meal that you can adjust to fit all taste buds. Make the chicken into quesadillas or tacos…add cheese or rice…whatever you need to do to keep the whole crowd happy!
Crock Pot Taco Chicken:
- Ingredients: 4-6 boneless skinless chicken breasts, 1 16 oz jar of salsa, 1 packet of taco seasoning.
- Directions: This recipe couldn’t be any easier. Put 4-6 chicken breasts in the crock pot. Clean off all of the fat and such first. Cover chicken with the jar of salsa and packet of taco seasoning. Cook on high for 3-4 hours, or until the chicken falls apart. Shred and serve!
INSTANT POT UPDATE: This recipe can also be made even quicker in your Instant Pot! Place the chicken, salsa, & seasonings in your instant pot, & cook on high pressure for 18 mins. The chicken should fall apart once it’s done cooking, making it easy for you to shred & serve.
Cilantro Lime Cauliflower Rice:
- Ingredients: 1 medium head of cauliflower, 2 TBS coconut oil, 2 cloves of garlic, 1/2 cup diced onion, 1/2 cup diced fresh cilantro, 1 small lime, and salt and pepper to taste.
- Directions: Wash and dry cauliflower. Cut into small pieces and put into food processor to chop in small pieces. You can also grate the cauliflower by hand if you don’t have a food processor. Be careful not to over process. You want small rice-like pieces, not mush. Over medium-high heat, melt your coconut oil. Add garlic and onion and sauté for about five minutes, until onions are tender. Add diced cauliflower to skillet. Cook through for about five-ten minutes. Once cooked season with salt and pepper, squeeze the juice of 1/2 the lime over the rice and add in the chopped cilantro. You can add the zest of the lime as well to boost the lime flavor. Serve!