Slow Cooker Chicken Taco Bowls
Serves 10
Directions
- 1Add boneless, skinless chicken thighs to your slow cooker.
- 2Add three packets of taco seasoning, red enchilada sauce, one can of black beans, and some fire roasted corn to the slow cooker.
- 3Give the ingredients a mix.
- 4Cook based off the instructions shown on screen until chicken falls apart easily.
- 5Shred the chicken straight in the pot.
- 6Mix the shredded chicken.
- 7Add rice that has been cooked in bone broth to your chicken.
- 8Add some cilantro.
- 9Mix all ingredients together.
- 10For the high protein, low calorie chipotle sauce, blend all the ingredients shown on screen.
- 11Split the chicken and rice mixture into 10 equal servings.
- 12Top with your chipotle sauce.
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
- to taste Chopped cilantro
- Chopped cilantro, for garnish
Equipment
slow cookerpotblender
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