I love my Crockpot. I love the fact that I can throw something quick into the pot and go to work or run errands all day and not have to worry about cooking dinner. This turned out to be out of this world! I love Mexican food and I was sooooo in the mood, this really hit the spot and it was super easy! I suggest everyone get a Crockpot!

Chicken Enchilada

Ingredients

  • 1 Package of thin thin sliced chicken breast
  • ½ large onion sliced thin
  • 2 tablespoon of crushed garlic
  • 2 cups of Bell Peppers sliced
  • 1 whole Jalapeño
  • 1 14.5oz can of crushed tomatoes
  • 1 1/2 teaspoons cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes

Directions

Put Crockpot on setting you desire (I did low setting 8hrs)
Lay chicken in the bottom of the crock pot. Put onion, bell peppers and garlic over the chicken. Then top with the dry ingredients. Pour the diced tomatoes over the top; do not mix for a few hours. After it’s done take a fork and shred the chicken

Cauliflower Rice

Ingredients

  • 1 small head of cauliflower
  • 1 tbs coconut oil
  • 1 tsp minced garlic
  • salt and pepper

Directions

Grate cauliflower. In a hot skillet melt coconut oil and minced garlic. Put in grated cauliflower and mix until translucent. Add in salt and pepper to season.

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