Chicken Enchilada Slow Cooker

Chicken Enchilada Slow Cooker:

Ingredients

1. 1 medium onion chopped

2. 2 cloves garlic finely chopped

3. 2 medium jalapenos seeded and deveined, finely chopped

4. 1 lb. raw ground chicken breast

5. 1 cup cauliflower riced

6. 1 (15-oz.) can black beans rinsed, drained (PHASE 3)

7. 1 (15-oz.) can diced fire roasted tomatoes (or diced tomatoes) no salt or sugar added

8. 1 cup water

9. 2 tbsp. Simple Girl BBQ sauce or Frank’s red hot sauce (or any sugar free hot sauce)

10. 2 Tbsp. chili powder

11. 1 Tbsp. ground cumin

12. 2 tsp. ground coriander

13. Sea salt (or Himalayan salt) and ground black pepper to taste; optional

14. 1/4 cup white cheese (PHASE 2)

15. 3 medium green onions chopped

16. ¼ cup finely chopped fresh cilantro

17. Olive oil spray

Instructions

1. 
   

Heat olive oil spray in medium nonstick skillet over medium-high heat.

1. 
   

Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.

1. 
   

Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.

1. 
   

Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.

1. 
   

Place chicken mixture, cauliflower rice, black beans (phase 3), tomatoes, water, spicy bbq sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.

1. 
   

Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese (phase 2); mix well. Cover until cheese has melted.

1. 
   

Top with green onions and cilantro; serve.