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Slow Cooked Chicken and "Rice"

Cooked low and slow, this tender juicy delicious chicken can be thrown on anything- a meal prep staple!


1 bag of Siete slow cooker seasoning

3lbs chicken thighs

4 large carrot stalks

2 large bell peppers. Cook carrots on medium heat with

1 cup of bone broth

3 tbsp. of arrowroot

1 frozen bag of rice cauliflower

Top with some beans, collard greens (optional)


1. Coat 3 lbs. chicken thighs with avocado oil and 1/2 packet of siete slow cooker seasoning.

2. Bake at 350 for 55 minutes or until internal temp reach 165 degrees.

3. While cooking chop 4 large carrot stalks and 2 large bell peppers.

4. Cook carrots on medium heat with 1 cup of bone broth until they begin to soften.

5. Then, add chopped peppers and cook carrots and peppers together until you can stick a fork through easily- (once combined cook ~20 minutes on medium to low heat).

6. Once chicken is cooked through remove from oven top or turn off heat and add 3 tbsp. of arrowroot. Mix with whisk and let sit for 10-15 minutes. This with thicken the liquid to more of a sauce.

7. Add rice cauliflower to skillet and cook for about 7-10 minutes.

8. Top with some beans, collard greens, or other topping of choice.

9. Enjoy!

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