# Slow Cooker Chicken Taco Bowls

High-protein meal prep bowls featuring tender slow-cooked taco chicken mixed with bone broth-simmered rice and topped with a creamy chipotle lime sauce.

- Servings: 10 servings
- Cuisine: Mexican
- Category: Dinner
- Diet: gluten-free
- Language: en

## 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

## Instructions

1. Add 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.
2. In 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.
3. Shred 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.
4. In 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.
5. Divide the chicken and rice mixture into 10 portions, drizzle with the chipotle lime sauce, and garnish with chopped cilantro.

## Equipment

- slow cooker
- medium pot
- forks
- blender

## Source

- Original video: https://www.facebook.com/watch/?ref=saved&v=2429255154140348
- Creator: Stealth Health Life
- Recipe page: https://www.cliprecipe.com/recipe/613edc61-7950-4abb-a455-ad76d4f30988
- Extracted: 2026-10-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt