-
1
Add the diced onion, garlic, chicken, cumin, oregano, green chilis, cauliflower rice, and chicken broth to the crockpot (omit the oil). Let cook on high for 4 hours or low for 8 hours.
-
2
Add heavy cream and xanthan gum. Let cook for 10 more minutes to thicken. Serve in bowls with toppings.
-
3
For the stovetop:
-
4
In a heavy bottom pot, heat the oil over medium heat. Add onions and sweat for 5-8 minutes. Add garlic and cook for 1 minute more.
-
5
Turn up the heat to medium-hi and add in the diced chicken and saute until browned on all sides. Add cumin, oregano, chilis, cauliflower rice, and broth. Reduce to low and simmer for 20 minutes.
-
6
Add heavy cream and xanthan gum, bring to a boil. Reduce to simmer and let thicken for 5 minutes.
-
7
Serve in bowls with toppings.
-
8
Note: To freeze, I added all of the ingredients (except cream and xanthan gum) to a gallon size freezer bag and stuck it in the freezer. When I was ready to cook it, I removed it from the freezer the day before to let it thaw. Then I cooked it in the crockpot for 4 hours on high. I then added in the cream and the xanthan gum and let it cook for about 10 minutes more to thicken up.
-
9
Nutrition for each serving not including any toppings: 332 calories, 23g fat, 9g sat fat, 7g carbs, 3g fiber, 25g protein
