-
1
For the chicken: Combine everything except beans in the bowl of a slow cooker.
-
2
Cover and cook on low setting for 46 hours or on high for 23 hours.
-
3
Chicken is ready when can easily be pulled apart.
-
4
When tender, remove chicken from slow cooker and shred into bite-size pieces using your fingers or two forks.
-
5
In a medium bowl, combine drained beans and enough of the juices from the slow cooker (besides the chicken).
-
6
This will heat up and flavor the beans for serving.
-
7
Return the shredded chicken to the slow cooker and mix with remaining juices.
-
8
For the cauliflower rice: There are two ways to turn the cauliflower into rice-size pieces: (1) using a kitchen grater on the larger holes or (2) in a food processor.
-
9
(The food processor makes this way quick and easy so I recommend it if you have one).
-
10
If using a grater, keep the cauliflower whole and grate as you would cheese.
-
11
If using a processor, break the cauliflower into florets it may be necessary to do this in 2-3 batches.
-
12
Heat olive oil in a large pan over medium-high heat.
-
13
Add the cauliflower rice and cook, stirring occasionally, until the cauliflower rice is tender and just slightly golden brown, about 710 minutes.
-
14
Mix salt, pepper, and garlic powder into the cauliflower rice and stir to combine.
-
15
To serve, add the cauliflower rice to a bowl, followed by the shredded chicken, black beans, avocado, diced tomatoes.
-
16
Top with additional desired toppings, such as a dollop of Greek yogurt.
-
17
Note: You can substitute cauliflower rice for brown or white rice, if desired.
