Slow Cooker Chicken Taco Bowls
Directions
- 1Add boneless, skinless chicken thighs to the slow cooker.
- 2Add 3 packets of taco seasoning to the slow cooker.
- 3Pour in 480g of red enchilada sauce.
- 4Add 440g of drained black beans.
- 5Add 340g of fire-roasted frozen corn.
- 6Add salt to taste.
- 7Mix all ingredients in the slow cooker.
- 8Cover the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
- 9Once cooked, shred the chicken directly in the slow cooker using two forks or tongs.
- 10Mix the shredded chicken with the rest of the ingredients in the slow cooker.
- 11Add 480g of jasmine rice cooked with 910g of chicken bone broth to the slow cooker.
- 12Add chopped cilantro to the mixture.
- 13Mix everything together in the slow cooker.
- 14For the chipotle lime sauce, blend 450g of 0% Greek yogurt, 30g lime juice, 3 chipotle peppers, 25g adobo sauce, 30g honey, 10g avocado oil, 60ml milk (or as needed), a pinch of salt, and chopped cilantro until smooth.
- 15Divide the chicken and rice mixture into 10 equal servings.
- 16Drizzle each serving with the chipotle lime sauce and garnish with chopped 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
- to taste 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 of salt
- to taste chopped cilantro
Equipment
slow cookermedium potforksblender
Tips
- To store, freeze for best results.
- Reheat by wrapping in a paper towel and microwaving for 3-4 minutes, then mix, add a splash of water or broth if dried out, and microwave for another 1-2 minutes.
- This recipe is part of the Slow Cooker Meal Prep Series.