Slow Cooker Chicken Taco Bowls
Serves 10
Directions
- 1Add chicken thighs, taco seasoning, enchilada sauce, corn, black beans, and salt to a slow cooker. Cover and cook on high for 2-3 hours or low for 3-4 hours until tender.
- 2In a medium pot, combine rice and chicken bone broth. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Let rest covered for 5 minutes before fluffing.
- 3Shred the cooked chicken directly in the slow cooker with two forks. Add the cooked rice and a handful of chopped cilantro to the slow cooker and mix.
- 4In a blender, combine Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, salt, and cilantro. Blend until smooth, adjusting seasoning and consistency as needed.
- 5Divide the chicken and rice mixture into 10 portions, drizzle with the chipotle lime sauce, and garnish with chopped cilantro.
Ingredients
- 1360 g boneless, skinless chicken thighs
- 3 packet taco seasoning
- 480 g red enchilada sauce
- 340 g fire-roasted frozen corn
- 440 g black beans, drained
- salt (optional)
- 480 g jasmine rice
- 910 g chicken bone broth
- 450 g 0% greek yogurt
- 30 g lime juice
- 3 whole chipotle pepper
- 25 g adobo sauce
- 30 g honey
- 10 g avocado oil
- 60 ml milk
- cilantro, chopped
Equipment
slow cookermedium potforksblender
Related recipes
Slow Cooker Chicken Enchilada Casserole
Mexican · Dinner
Chicken Caesar Salad Taco
Mexican · Dinner
Spicy Chipotle Chicken Mac & Cheese
Mexican · Dinner
High Protein Creamy Honey Chipotle Chicken Burritos
Mexican · Dinner
Creamy Jalapeño Chicken Burritos
Mexican · Dinner
Crispy Cheesy Chicken Tacos
Mexican · Dinner
High Protein Chicken Enchilada Bake
Mexican · Dinner
Crispy Chicken Tacos
Mexican · Dinner
Creamy Chili Cheese Chicken Burritos
Mexican · Dinner15m
Chipotle Chicken Bowls with Smoky Cilantro Lime Dressing
Mexican · Dinner
Street Corn Chicken Rice Bowls
Mexican · Dinner
Cheesy loaded taco potato bowls
Mexican · Dinner