Recipe: Crockpot Chicken & Cauliflower Rice Stew

By jjv-admin  ,

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: 8 servings


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 cloves 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


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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