Directions
- 1Add boneless, skinless chicken thighs to the slow cooker.
- 2Add 3 packets of taco seasoning to the slow cooker.
- 3Pour red enchilada sauce into the slow cooker.
- 4Add black beans and fire-roasted corn to the slow cooker.
- 5Add salt to taste to the slow cooker.
- 6Mix all ingredients in the slow cooker.
- 7Cover and cook on high for 2-3 hours or on low for 3-4 hours.
- 8Shred the cooked chicken directly in the pot using two forks or tongs.
- 9Mix the shredded chicken with the rest of the ingredients in the slow cooker.
- 10Add cooked jasmine rice and chicken bone broth to the slow cooker.
- 11Stir the rice into the mixture.
- 12Add chopped cilantro to the slow cooker.
- 13Mix all ingredients together in the slow cooker.
- 14To make the chipotle lime sauce, blend Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, and a pinch of salt until smooth.
- 15Split the chicken taco mixture into 10 equal servings.
- 16Top each serving with the chipotle lime sauce and garnish with cilantro.
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
- 480 g jasmine rice
- 910 g chicken bone broth
- 450 g 0% Greek yogurt
- 30 g lime juice
- 3 chipotle peppers
- 25 g adobo sauce
- 30 g honey
- 10 g avocado oil
- 60 ml milk
- Pinch salt
- chopped cilantro
Equipment
slow cookerpotbowlblender
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