the chicken thighs. Cover and cook on low for 6 to 8
hours, until the chicken can easily be shredded with 2
forks. Shred the meat and combine it with the creamy
sauce in the slow cooker. Serve over cauliflower rice.
- Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a saucepan over
medium heat for 5 minutes or until warmed through.