Dump-and-Go Crockpot Salsa Verde Chicken Bowls

Ingredients

• 2 pounds raw boneless skinless chicken breast
• 3/4 cup Daisy 4% Cottage Cheese
• 1 (16-ounce) jar Herdez Salsa Verde
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 2 teaspoons Knorr Granulated Chicken Bouillon
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 2 (10-ounce) bags Birds Eye Steamfresh Original Riced Cauliflower
• 3/4 medium avocado, divided into six equal portions
• 6 tablespoons chopped fresh cilantro
• 1 lime, cut into 6 wedges

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Instructions

1. In the morning, place the chicken breasts in the bottom of a 6-quart crockpot.
2. Spread the Daisy cottage cheese over the chicken, then pour the Herdez salsa verde over the cottage cheese.
3. Add the drained black beans and corn. Sprinkle the Knorr bouillon, cumin, granulated garlic, and onion powder over everything.
4. Cover and cook on LOW for 7 to 8 hours, until the chicken reaches 165°F and shreds easily.
5. At night, shred the chicken directly in the crockpot and stir the shredded chicken and contents of the crockpot together until the sauce looks creamy.
6. Cook the Birds Eye cauliflower rice according to the package directions.
7. For each serving, place 3/4 cup cauliflower rice in a bowl and top with 10 ounces of the creamy chicken mixture.
8. Garnish each bowl with 1/8 avocado, 1 tablespoon cilantro, and 1 lime wedge.

40/400 Notes

• Use refrigerated or completely thawed chicken, never frozen chicken, for safe slow-cooker cooking.
• The cottage cheese may look separated before stirring; shredding the chicken and stirring thoroughly brings the sauce together.
• Measure 10 ounces of crockpot contents per serving.
• The two cauliflower-rice bags provide enough for six measured 3/4-cup servings with a small amount left over.
• Nutrition is approximate and varies by product label and avocado size.