Medifast Friendly Low Fat, Low Carb Crockpot Thai Peanut Chicken - cooking recipe

Ingredients

3 lbs chicken
10 ounces salsa verde
3 tablespoons pb 2 powdered peanut butter
2 tablespoons low sodium soy sauce
1/2 teaspoon ginger
1 head cauliflower
fresh cilantro leaves

Preparation

Clean and chop the chicken into large chunks (e.g., each breast quartered).
In a medium sized bowl, mix salsa, reduced sodium soy sauce, ginger, and PB2 together; blend thoroughly with a whisk.
Place about a third of the chicken in the crockpot.
Layer about a third of the sauce on top of the chicken in the crockpot.
Repeat layering with remaining chicken and sauce.
Cook on low for about 6 hours. Do not stir.
Califlower \"Rice\".
Wash and trim leaves away from head of cauliflower.
Coarsely chop into 1 - 2 inch chunks.
Layer as much as will fit in a microwave steamer basket; do NOT add water. Microwave on High for about 3 minutes. Repeat process with remaining chunks of cauliflower.
When cauliflower chunks are cool enough to handle, grate with a medium or large hole grater. If you have a food processor, use it -- much quicker.
Just before serving, microwave each caulirice portion for about 45-60 seconds to bring it to eating temperature.
(Excess \"caulirice\" portions can be stored individually in ziploc bags and frozen. To use at a later time, just microwave for about 2 minutes.).
To serve:
Mound \"caulirice\" on plate and either heap chicken and sauce on top or make a ring around the caulirice. Top with fresh cilantro leaves.