Ingredients

Adjust Servings:

	Equipment
	1 Slow Cooker or Instant Pot
	Ingredients
	Pulled Chicken:
	24 ounces Chicken tenderloin
	12 ounces Jarred salsa no sugar added
	To Taste Salt
	To Taste Pepper
	Cauliflower Rice:
	300 g Cauliflower Rice
	3 TBSP Olive Oil
	To Taste Salt
	To Taste Pepper
	1/2 tsp Garlic Powder
	1/2 tsp Ground Cumin
	Website Link

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This pulled chicken is a meal-prepper’s dream – it’s easy, hands-off, and can scale up to make as many servings as you want! While this is a super simple recipe, you don’t have to stop at the salsa. You can spice it up with some chili powder, cayenne, garlic, and/or oregano. Depending on your macros, you can dress it up with extra sour cream, avocado slices, or shredded cheese.

Cuisine:

Mexican

Ingredients

Equipment
1 Slow Cooker or Instant Pot
Ingredients
Pulled Chicken:
24 ounces Chicken tenderloin
12 ounces Jarred salsa no sugar added
To Taste Salt
To Taste Pepper
Cauliflower Rice:
300 g Cauliflower Rice
3 TBSP Olive Oil
To Taste Salt
To Taste Pepper
1/2 tsp Garlic Powder
1/2 tsp Ground Cumin
Website Link

Directions

Steps

1 Done	Gather and prep all of your ingredients.
2 Done	Add the chicken thighs to a slow cooker and season with salt and pepper.
3 Done	Add the salsa on top of the chicken, then mix together. Cook on low for 3-4 hours.
4 Done	Remove the chicken thighs from the slow cooker and shred the meat using 2 forks.
5 Done	Return the shredded chicken to the slow cooker and cook on low for an additional 10 minutes.
6 Done	Add cauliflower rice and olive oil to a pan over medium-high heat. Season with garlic powder, cumin, and salt and pepper to taste. Cook for 7-8 minutes, stirring frequently, until cauliflower rice is your preferred texture.
7 Done	Serve pulled chicken over the cauliflower rice. Garnish with chopped cilantro if desired. Enjoy!