Directions
- 1Add boneless skinless chicken thighs to your slow cooker.
- 2Add taco seasoning, red enchilada sauce, drained black beans, fire-roasted frozen corn, and salt to taste.
- 3Mix all ingredients well in the slow cooker.
- 4Cover and cook on high for 2-3 hours or low for 3-4 hours.
- 5Shred the cooked chicken directly in the slow cooker using two forks or tongs.
- 6Add rice that has been cooked in bone broth to the slow cooker.
- 7Add some cilantro to the slow cooker.
- 8Mix all ingredients in the slow cooker until well combined.
- 9For the chipotle lime sauce, blend 0% Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, a pinch of salt, and chopped cilantro.
- 10Split the chicken and rice mixture into 10 equal servings.
- 11Top each serving with the chipotle lime sauce and garnish with additional 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
- chopped cilantro
Equipment
slow cookerpottwo forksblendermeal prep containers
Tips
- Store frozen for best results.
- Reheat by wrapping in a paper towel, and microwaving for 3-4 minutes. Mix, add a splash of water or broth if dried out. Microwave another 1-2 minutes to finish.
- You can use generic terms like "a cup", "a handful" or "a pinch", based on visual cues if units are not specified
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