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Slow Cooker Lemon Chicken Bowls with Cauliflower Rice and Avocado

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My Slow Cooker Lemon Chicken Bowls are the ultimate easy, weeknight recipe! And, it screams SPRING!

I cannot even believe how easy this is to make. Really. I can’t. It took me 5 minutes to get it into the slow cooker and another 5 minutes to finish it up and serve.

Everything is made in the slow cooker – no extra dishes for prep… Well, except a whisk and a knife. Okay, are you convinced yet? It’s SO easy! 🙂

But aside from being easy, it is DE-licious!

I made this one evening for dinner and it had just gotten up to about 84 degrees in Dallas. It’s been in the 40’s in the mornings so 84 felt hot! So honestly? The last thing I wanted was a bowl of something hot. And I was kind of bummed that I had chosen this dish for dinner. I wanted something cool and refreshing. But guess what? This was that exactly! I served it over raw greens (I chose spinach because we LOVE spinach, but you could use any dark, leafy greens you like…) and it was so good – astringent, if you will. Which is how we should be eating this time of year… Cleansing, astringent foods.

This is the time of year for citrus, fresh fruits, raw produce, etc. You’ll see so much beautiful produce in the grocery stores right now! We LOVE this time of year!

We hope you enjoy this recipe as much as we do!

Slow Cooker Lemon Chicken Bowls with Cauliflower Rice and Avocado

Serves: 4-6

Ingredients:

  • 2lbs organic chicken breasts
  • 1 quart low sodium, organic chicken bone broth
  • zest and juice of 2 large lemons
  • 1 yellow onion, chopped
  • 1 tbsp raw/local honey
  • 1 tsp garlic powder
  • 1 tbsp ground coriander
  • 1 tsp dried oregano
  • pinch of cayenne pepper
  • real salt and black pepper, to taste
  • 1 pre-washed container spinach or baby kale
  • 2, 10oz bags cauliflower rice
  • 1 large avocado
  • several cilantro or parsley leaves

Directions:

  • In the bowl of your slow cooker, place the broth, zest and juice of the lemons, onion, honey, garlic powder, coriander, oregano, cayenne, salt and black pepper. Whisk well to combine.
  • Place the chicken into the slow cooker and “nuzzle” down into the sauce so the chicken is almost completely covered.
  • Set slow cooker to low for 6 hours or high for 4 hours.
  • Approximately 1 hour before the crockpot tells you it’s done, take two forks and gently shred the chicken to pull apart into desired-size pieces and add in cauliflower rice and stir to combine. Cover again and let it continue to cook.
  • To serve, place 1 handful spinach/baby kale on the bottom of a bowl and top with a big helping of the lemon chicken/cauliflower rice. Garnish with avocado and fresh cilantro or parsley leaves.
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Slow Cooker Lemon Chicken Bowls with Cauliflower Rice and Avocado
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Course Dinner, Main Dish
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Rating: 0
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Instructions
  1. In the bowl of your slow cooker, place the broth, zest and juice of the lemons, onion, honey, garlic powder, coriander, oregano, cayenne, salt and black pepper. Whisk well to combine.
  2. Place the chicken into the slow cooker and “nuzzle” down into the sauce so the chicken is almost completely covered.
  3. Set slow cooker to low for 6 hours or high for 4 hours.
  4. Approximately 1 hour before the crockpot tells you it’s done, take two forks and gently shred the chicken to pull apart into desired-size pieces and add in cauliflower rice and stir to combine. Cover again and let it continue to cook.
  5. To serve, place 1 handful spinach/baby kale on the bottom of a bowl and top with a big helping of the lemon chicken/cauliflower rice. Garnish with avocado and fresh cilantro or parsley leaves.
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Thai Chopped Salad with Chili Shrimp

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I can’t lie people — this Thai Chopped Salad with Chili Shrimp was amazing! It is a running joke in the Brossette household that we always have “a big salad” for dinner. I mean – I am probably the queen of salad – I like to make all kinds and spruce them up in different ways!

And while Mo would typically roll his eyes when I set this plate in front of him and it is in fact “a big salad” – this time, Mo wouldn’t stop talking about THIS “big salad.” In fact, had we not had other plans, I would’ve made it 2 nights in a row! Maybe 3! IT’S THAT GOOD! And, it makes A BUNCH of salad – so even if you’re cooking for one or two, make the whole recipe, portion it out and have it for lunch for a day or two! It makes great leftovers!

The chopping of the vegetables can get a little monotonous – but TRUST ME! Stick with it! It is worth every second!

Thai Chopped Salad with Chili Shrimp

Serves 4

Ingredients for the Salad:

  • 1 head napa cabbage, cut into quarters and julienned
  • 4 large handfuls baby spinach, chopped
  • 8-12 fresh basil leaves, julienned
  • ½ bunch cilantro, chopped
  • 1 bunch green onion, (green and white parts) thinly sliced
  • ½ red bell pepper, halved and julienned
  • 1 large carrot, peeled and grated
  • 1 cup shelled, pre-blanched non-gmo edamame, thawed
  • 1 large avocado
  • 1 tbsp sesame seeds (black and/or white – if white, I suggest toasting them
  • ½ cup organic cashews, toasted and broken into pieces

Ingredients for the Salad Dressing:

  • 1 tbsp creamy, natural peanut butter
  • ½ tbsp raw/local honey
  • ¼ cup coconut aminos
  • ¼ cup rice vinegar
  • 1 tbsp toasted sesame oil
  • optional: 1 tbsp sriracha

Ingredients for the Chili-Lime Shrimp:

  • 1lb wild/gulf shrimp, peeled and deveined
  • zest and juice of 1 lime
  • 1 ½ tbsp raw/local honey
  • 1 tbsp Coconut Secrets garlic sauce
  • 1 clove garlic, minced OR ¼ tsp garlic powder
  • 1 serrano pepper, seeds and rib removed (unless you want it spicy, then leave either/or both!), and minced
  • ½ tsp sea salt
  • ½ tbsp ghee butter

Directions for the Salad:

  • First, marinade the shrimp. Place all Shrimp Ingredients except for the ghee into a large, sealable Ziploc baggie. Toss the bag gently, to combine well. Set this in the fridge to marinade for at least 30 minutes, up to overnight.
  • When you’re read to put the salad together – place all of the Salad Ingredients, except for the cashews, into a large bowl. Set in the fridge.
  • Now, make the dressing: place the peanut butter into a microwave-safe, glass bowl and microwave for 15 seconds – until the peanut butter is softened, but not melted.
  • Add the remaining ingredients to the peanut butter and whisk until everything is combined; set aside on the countertop, not in the fridge – you want this to stay room temp.
  • Then, cook the shrimp. Place the ghee butter in a large skillet over medium heat. Once the ghee is melted – swirl the pan around to coat with the ghee.
  • Pour the liquid out from the marinade and using tongs, place the shrimp onto the skillet in an even layer, not touching. Be careful because the ghee may pop a bit when you do this.
  • Let the shrimp cook for approx. 3 minutes and then using tongs (I find this easier than a spoon or spatula) flip the shrimp, keeping them in an even layer and cook for another 3 minutes or so. You want the shrimp to be opaque – that is when you know they’re done.
  • Remove the skillet from the heat and set aside while you finish the salad: pour the dressing over the salad and toss well to coat/combine. Then add the shrimp and toss further OR leave the shrimp to plate on top of the salad. Then toss with the cashews and serve.


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Thai Chopped Salad with Chili Shrimp
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Ingredients
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Instructions
  1. First, marinade the shrimp. Place all Shrimp Ingredients except for the ghee into a large, sealable Ziploc baggie. Toss the bag gently, to combine well. Set this in the fridge to marinade for at least 30 minutes, up to overnight.
  2. When you’re read to put the salad together - place all of the Salad Ingredients, except for the cashews, into a large bowl. Set in the fridge.
  3. Now, make the dressing: place the peanut butter into a microwave-safe, glass bowl and microwave for 15 seconds – until the peanut butter is softened, but not melted.
  4. Add the remaining ingredients to the peanut butter and whisk until everything is combined; set aside on the countertop, not in the fridge – you want this to stay room temp.
  5. Then, cook the shrimp. Place the ghee butter in a large skillet over medium heat. Once the ghee is melted – swirl the pan around to coat with the ghee.
  6. Pour the liquid out from the marinade and using tongs, place the shrimp onto the skillet in an even layer, not touching. Be careful because the ghee may pop a bit when you do this.
  7. Let the shrimp cook for approx. 3 minutes and then using tongs (I find this easier than a spoon or spatula) flip the shrimp, keeping them in an even layer and cook for another 3 minutes or so. You want the shrimp to be opaque – that is when you know they’re done.
  8. Remove the skillet from the heat and set aside while you finish the salad: pour the dressing over the salad and toss well to coat/combine. Then add the shrimp and toss further OR leave the shrimp to plate on top of the salad. Then toss with the cashews and serve.
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