3 Tbsp of cajun seasoning – make your own or look for a brand containing NO MSG for Whole30
1 cauliflower head
1/2 tsp of salt (for seasoning cauliflower rice)
1 tsp of olive oil
Instructions
Take out your slow cooker and place the chicken on the bottom of the pot.
Chop all of your vegetables into bite sized pieces. Add them into the slow cooker on top of the chicken. Pour the crushed tomato over top and sprinkle the Cajun seasoning. Set this on low for 8 hours.
Right before you’re ready to serve the chicken, cut the stems off of the cauliflower florets, and add the florets into a food processor. Pulse until they break up into fine, rice sized pieces. You may need to stop and stir a few times to make sure they are evenly processed.
Heat a pan over medium-high heat with olive oil.
Pour the cauliflower rice out onto a dish towel and twist the sides up around the cauliflower. Take the towel over the sink and ring it out so the liquid is drawn out of the “rice”.
Once the liquid is drained, pour the cauliflower into the heated pan and toast for about 5 minutes, sprinkling the salt in. When some of the cauliflower starts to brown, remove it from the heat and scoop some into a bowl.
Open up the slow cooker, and shred the chicken with a fork or tongs.
Pour the Cajun chicken over the cauliflower rice and enjoy!