Slow Cooker Chicken Taco Bowls
Serves 10
Directions
- 1Add boneless skinless chicken thighs, taco seasoning, enchilada sauce, frozen corn, black beans, and salt to a slow cooker.
- 2Cover and cook on high for 2–3 hours or low for 3–4 hours, until the chicken is tender and fully cooked through.
- 3When the chicken is nearly done, in a medium pot, combine rice and chicken bone broth.
- 4Bring to a boil, then reduce heat to low, cover, and simmer for ~20 minutes.
- 5Let rest, covered, for 5 minutes before fluffing with a fork.
- 6Shred the cooked chicken directly in the slow cooker using two forks.
- 7Add the cooked rice and a handful of chopped cilantro.
- 8In a blender, combine Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, salt, and a small handful of cilantro.
- 9Blend until smooth.
- 10Adjust seasoning and consistency as needed.
- 11Divide the chicken and rice mixture into 10 equal portions.
- 12Drizzle each with 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, or as needed
- Pinch of salt
- to taste Chopped cilantro
- Chopped cilantro, for garnish
Equipment
slow cookermedium potforksblenderpaper towelmicrowave
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.