Crockpot Chicken with Roasted Cauliflower

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Crockpot Chicken with Roasted Cauliflower

5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: brown rice, chicken, crockpot, dairy free, gluten-free, lowfat, roasted cauliflower
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4 servings
Calories: 704kcal


  • 1 pound chicken breast
  • 2 cup barbecue sauce
  • 1 cup brown rice, raw
  • 2 medium cauliflower
  • 3 clove garlic
  • 4 tablespoon olive oil
  • 1 teaspoon turmeric, ground
  • 1 teaspoon cumin, ground
  • 1/2 teaspoon sea salt
  • 4 medium tangerine (mandarin orange)


  • Add chicken to crockpot. Pour in the barbecue sauce and stir around to fully coat. Cook on low for 4-5 hours until chicken is no longer pink.
  • Approximately 45 minutes before chicken is done, prepare cauliflower: Preheat oven to 450°F. Cut cauliflower into bit-sized florets and toss into a mixing bowl with sliced garlic. Drizzle with olive oil, and sprinkle with turmeric, cumin, and salt; toss well to combine and coat evenly. Bake for 20-25 minutes, tossing a few times throughout cooking time.
  • Meanwhile, cook rice as directed on package.
  • Serve chicken with rice, cauliflower, and oranges on the side.
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Calories: 704kcal | Carbohydrates: 102g | Protein: 33g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 1789mg | Fiber: 7g | Sugar: 45g

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