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Slow Cooker Asian Chicken over Riced Cauliflower

Slow Cooker Asian Chicken over Riced Cauliflower
  • Gluten Free!
Serves: 4Ready In: 6-8 hours in the slow cooker

Why We Like It

Your family will have NO IDEA the super tasty chicken they are raving about is served over “riced” cauliflower (instead of rice), boosting their cancer fighting cruciferous vegetable intake!  This recipe even makes enough of this tender, delicious leftover chicken to make the Thai Chicken Pizza or Asian Spiced Chicken Salad on another night!


Prepare the Slow Cooker:

  • 2.5 lbs skinless boneless chicken breasts

Add to the slow cooker.

Add the Sauce and Cook:

  • 2 Tbsp orange zest (grated orange peel from 2 oranges)
  • 1/2 cup orange juice (juice from 2 oranges)
  • 6 garlic cloves (finely diced, or 1 1/2 tsp garlic powder)
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp honey
  • 2 Tbsp ketchup
  • 2 Tbsp low sodium soy sauce (or tamari)
  • 1 tsp toasted sesame oil
  • 3/4 tsp fresh ginger (grated, or 1/4 tsp ground ginger)
  • 1/4 tsp crushed red pepper flakes

Add to a small bowl and stir to combine.  Pour over the chicken in the slow cooker.  Cover and cook on low for 6-8 hours (or on high for 3-5 hours).

When chicken is done, use 2 forks and shred the chicken while it is still in the slow cooker, stirring into the liquid.  (If wanting leftover chicken for the Thai Pizza, remove 1 cup of chicken, straining from the liquid.  Let cool and then store in a covered container in the refrigerator.)

Return the lid to the slow cooker to keep the chicken warm until serving.

Process the Veggies:

  • 1 small head of cauliflower (core removed and cut into large chunks)
  • 10 baby carrots (or 2 large peeled carrots)
  • 1 white onion (quartered)

Add to a food processor or blender and pulse until finely chopped and it resembles rice.    (You can also use a grater).  Set aside.

Cook the Cauliflower Rice:

  • 1 Tbsp olive oil
  • 4 garlic cloves (finely diced, or 1 tsp garlic powder)
  • 1/2 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamon (OPTIONAL)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Add oil to a large skillet over medium high heat.  Add the garlic and cook for one minute.  Add the cauliflower mixture and spices.  Stir to combine and cook for 6-10 minutes.

Serve and Enjoy!

  • 3 green onions (green tops included, sliced, OPTIONAL)
  • 1 red bell pepper (cut into strips, OPTIONAL)

Serve the cauliflower rice topped with chicken.  Add green onions and red pepper strips if desired.

Nutrition Information for one serving (3/4 cup of chicken over 1 1/2 cups of cauliflower rice)

  • Calories: 405
  • Fat: 10.5 g
  • Saturated Fat: 2 g
  • Total Carbohydrate: 24 g
  • Cholesterol: 155 mg
  • Fiber: 4 g
  • Sugars: 15 g
  • Protein: 51 g
  • Sodium: 480 mg