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Slow Cooker Chicken Taco Bowls

Serves 10
instagram.com

Slow Cooker Chicken Taco Bowls

instagram.com
Serves 10

Directions

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

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