# Slow Cooker Chicken Taco Bowls

A high-protein, low-fat meal prep recipe featuring slow-cooked chicken, rice, and a chipotle lime sauce, yielding 10 servings.

- Servings: 10 servings
- Cuisine: Mexican
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- slow cooker
- pot
- blender

## Source

- Original video: https://vt.tiktok.com/ZS5GLcr6a/
- Recipe page: https://www.cliprecipe.com/recipe/904dcf51-ec70-43db-bfbb-f82c02ff0271
- Extracted: 2026-01-12

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