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.
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