When I lived in New Mexico, I lived for all things Green Chile: Chile Relleno, Green Chile Cheeseburgers, Christmas Enchiladas. Now that I am in LA and Keto, I’m learning to make Keto dishes inspired by my favorite New Mexican flavors.

My new favorite is this Shredded Green Chile Chicken Bowl. I use chicken thighs, but you can use cubed pork shoulder if you are looking for a more intense flavor. My favorite thing about this recipe is that it uses only one pot (Instant pot or Slow Cooker). Cook the chicken first. Remove it, and then cook up the cauliflower in the same pot.

I still miss my favorite restaurants in Santa Fe, but being able to make a Keto Green Chile Dish at home makes it a little easier to be away. This recipe serves 4 and has 9 g net carbs per serving.

Shredded Green Chile Chicken Bowl

INGREDIENTS

• 1½ pounds boneless, skinless chicken thighs

• 1 tablespoon Taco Seasoning

• ½ cup salsa verde

• 1 4-ounce can mild diced green chilies, undrained

• 3 cups cauliflower crumbles

• Zest of 1 lime

• Juice of 2 limes

• 1/4 cup chopped fresh cilantro

• 1 ripe avocado, peeled, seeded, diced

• 2 green onions, chopped

• 1 cup shredded cheddar or pepper jack cheese

• 1/2 cup sour cream

• 1/2 teaspoon fine pink Himalayan salt

• 1/2 teaspoon black pepper

• 2 tablespoons avocado oil

• 3/4 cup chicken broth

INSTANT POT DIRECTIONS

1. Season the chicken thighs on both sides with Taco Seasoning, salt, and black pepper. Set the pot at SAUTÉ. Add avocado oil to the pot. When the oil is hot, add the chicken thighs and brown on both sides, 5 to 6 minutes total. Press CANCEL. Pour the salsa verde, and chilies over the chicken. Secure the lid and select MANUAL. Cook at high pressure for 8 minutes. When cooking is complete use natural release to depressurize.

2. Transfer the chicken to a bowl or cutting board; use two forks to shred into bite-size pieces. Transfer cooking liquid to a bowl and stir in chicken. Cover to keep warm.

3. Add the cauliflower, broth, lime zest, and juice of 1 lime to the pot. Secure the lid and select MANUAL. Cook at high pressure for 1 minute. When cooking is complete, use a quick release to depressurize. Stir in the cilantro. Cover and keep warm.

4. In a bowl combine the avocado, green onions, remaining lime juice, and salt. Divide cauliflower between bowls; top with chicken and cooking liquid.  Top with avocado-green onions, cheese, and sour cream. Sprinkle with additional chopped cilantro, if desired.

   
   
   

SLOW COOKER DIRECTIONS

For the slow cooker version I like to add cream cheese to make it a Creamy Shredded Green Chile Chicken Bowl. You can omit it if you would like, but it is delicious!

• 8 oz package of cream cheese

1. Drizzle avocado oil on base of slow cooker. Lay chicken breasts at the bottom of the slow cooker set to LOW.

2. Cover chicken with green chiles, taco seasoning, lime zest, chicken broth, salt and pepper. Cook for 4 hours.

3. Open lid and shred the chicken with 2 forks so it mixes in with the juices. You can shred it right in the slow cooker.

4. Lay the cream cheese and shredded cheese on top of the shredded chicken and replace the lid. Cook for 30 more minutes. Don’t stir it, just let it sit and melt on its own. After 30 minutes, mix to combine.

5. In a separate bowl combine the avocado, green onions, lime juice, and salt.

6. Heat skillet to medium, add avocado oil, add cauliflower rice. Cover and cook for 5 minutes.

7. Divide cauliflower rice between bowls; top with chicken and cooking liquid.  Top with avocado-green onions, cheese, and sour cream. Sprinkle with additional chopped cilantro, if desired.

   
   

If you love easy chicken meals as much as I do check out these other recipes!

Click on the photo for the recipe.