Recipe: Crockpot Chicken & Cauliflower Rice Stew

There’s nothing like a hot bowl of savory chicken soup…

This one takes just 10 minutes to prep, then the slow cooker does all the hard work. With plenty of delicious veggies and organic chicken, the flavors are out of this world!

My favorite ingredient in this recipe is the cauliflower rice – I keep several bags of the frozen stuff on hand at all times. You can also easily make your own by running a head of fresh organic cauliflower through the grater attachment of your food processor.

Either way, it’s the perfect addition to a hearty, healthy dish that will have you coming back for (guilt-free) seconds every time! One more tip to make prep easy: I keep bags of prepared bone broth in my freezer so I can just thaw and pour for recipes like this.

The sky’s the limit for easy variations, too. Try cubed butternut squash instead of carrots or substitute a tablespoon of curry powder for the thyme and cilantro for the basil for an Indian touch.

Come up with any other fun options? Share them with me on Facebook!

Recipe: Crockpot Chicken & Cauliflower Rice Stew

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January 30, 2018

This gluten-free, dairy-free chicken soup has plenty of yummy veggies, including cauliflower rice. Just ten minutes of prep time and the crockpot does the rest!

  • Prep: 10 mins
  • Cook: 4 hrs
  • Yields: 4 Servings

Ingredients

1 1/2 lbs organic free-range boneless, skinless chicken thighs

2 large carrots, peeled and chopped into 1/4" slices

2 stalks celery, chopped into 1/4" slices

1 small yellow onion, finely chopped

4 garlic, minced

1 tsp sea salt

1/2 tsp freshly ground black pepper

1 tsp dried thyme

1 tsp smoked paprika

1 cup unsweetened full-fat coconut milk (from a BPA-free can or sometimes called "coconut cream" in a carton)

4 cups organic chicken stock or bone broth

12 oz. organic frozen riced cauliflower

Juice of half a lemon

2 tbsp fresh chopped basil

Directions

1Place chicken in bottom of slow cooker, then top with carrots, celery, onion, garlic, salt, pepper, thyme, and paprika.

2Pour over coconut milk and chicken stock.

3Cook on high for 3 hours or low for 6 hours.

4Stir in frozen cauliflower rice and allow to cook for another 30-45 minutes on high, until cauliflower rice is tender.

5Using two forks, tear the chicken thighs into bite-sized chunks.

6Stir in lemon juice, then serve topped with fresh basil.

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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