Spray a crock pot cooking spray and the chicken (thawed, not frozen) and salsa and thats it! Cook for 6 hours on high. Once the 6 hours are up, use forks to shred the chicken and let it stew in the juices while you prepare the rest of the meal.
Using a cheese grater, shred all of the cauliflower (except the leaves obviously) and separate into 5 different containers. It came out to a little over 1 cup per container. This is the "rice". On top of the "rice" spoon about 3/4 cup of black beans and another 3/4 of a cup chicken.
I had these for lunch one week and brought them to work each day with a few handfuls of spinach, a little extra salsa, some plain greek yogurt, and diced avocado for a "taco salad" type lunch.
Oh and before I added all those extra goodies for lunch, I heated the rice bowls in the microwave for about 1 minute and 30 seconds to heat them up.