Slow Cooked Chicken Taco Bowls
Serves 10
Directions
- 1Add chicken thighs, taco seasoning, red enchilada sauce, black beans, and fire-roasted corn to the slow cooker; season with salt to taste.
- 2Cook in the slow cooker on high for 2-3 hours or low for 3-4 hours.
- 3Shred the chicken directly in the slow cooker.
- 4Stir in the pre-cooked jasmine rice and chicken bone broth mix.
- 5Stir in chopped cilantro.
- 6Blend Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, salt, and cilantro in a blender until smooth.
- 7Portion the chicken mixture into containers and top with the chipotle lime sauce.
Ingredients
- 1360 g boneless, skinless chicken thighs
- 3 packets taco seasoning
- 480 g red enchilada sauce
- 340 g fire-roasted frozen corn
- 440 g black beans, drained
- salt (optional)
- 480 g jasmine rice, cooked in bone broth
- 910 g chicken bone broth
- 450 g 0% Greek yogurt
- 30 g lime juice
- 3 whole chipotle peppers
- 25 g adobo sauce
- 30 g honey
- 10 g avocado oil
- 60 ml milk
- cilantro, chopped (optional)
Equipment
slow cookerblender
Tips
- Store the finished meals in the freezer.
- Add milk to the sauce as needed for consistency.
