# Slow Cooked Chicken Taco Bowls

High-protein, meal-prep-friendly chicken taco bowls cooked in a slow cooker and topped with a creamy chipotle lime sauce.

- Servings: 10 servings
- Cuisine: Mexican
- Category: Dinner
- Diet: gluten-free
- Language: en

## 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)

## Instructions

1. Add chicken thighs, taco seasoning, red enchilada sauce, black beans, and fire-roasted corn to the slow cooker; season with salt to taste.
2. Cook in the slow cooker on high for 2-3 hours or low for 3-4 hours.
3. Shred the chicken directly in the slow cooker.
4. Stir in the pre-cooked jasmine rice and chicken bone broth mix.
5. Stir in chopped cilantro.
6. Blend Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, salt, and cilantro in a blender until smooth.
7. Portion the chicken mixture into containers and top with the chipotle lime sauce.

## Equipment

- slow cooker
- blender

## Tips

- Store the finished meals in the freezer.
- Add milk to the sauce as needed for consistency.

## Source

- Original video: https://www.tiktok.com/t/ZTf5Lec5p/
- Creator: stealth_health_life
- Recipe page: https://www.cliprecipe.com/recipe/0944dfa6-832f-4944-be0d-e160ddaa6d0e
- Extracted: 2026-10-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt