Chicken Taco Bowls

240 mins
Serves 10
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Directions

  1. 1Add boneless, skinless chicken thighs to the slow cooker.
  2. 2Add boneless, skinless chicken thighs to the slow cooker.
  3. 3Add boneless, skinless chicken thighs to the slow cooker.
  4. 4Add 3 packets of taco seasoning to the slow cooker.
  5. 5Add 3 packets of taco seasoning to the slow cooker.
  6. 6Add 3 packets of taco seasoning to the slow cooker.
  7. 7Pour red enchilada sauce into the slow cooker.
  8. 8Pour red enchilada sauce into the slow cooker.
  9. 9Pour red enchilada sauce into the slow cooker.
  10. 10Add drained black beans to the slow cooker.
  11. 11Add drained black beans to the slow cooker.
  12. 12Add drained black beans to the slow cooker.
  13. 13Add fire-roasted frozen corn to the slow cooker.
  14. 14Add fire-roasted frozen corn to the slow cooker.
  15. 15Add fire-roasted frozen corn to the slow cooker.
  16. 16Season with salt to taste.
  17. 17Season with salt to taste.
  18. 18Season with salt to taste.
  19. 19Mix all ingredients in the slow cooker.
  20. 20Mix all ingredients in the slow cooker.
  21. 21Mix all ingredients in the slow cooker.
  22. 22Cover and cook on high for 2-3 hours or on low for 3-4 hours.
  23. 23Cover and cook on high for 2-3 hours or on low for 3-4 hours.
  24. 24Cover and cook on high for 2-3 hours or on low for 3-4 hours.
  25. 25Shred the cooked chicken directly in the slow cooker using two forks.
  26. 26Shred the cooked chicken directly in the slow cooker using two forks.
  27. 27Shred the cooked chicken directly in the slow cooker using two forks.
  28. 28Add bone broth cooked rice to the slow cooker.
  29. 29Add bone broth cooked rice to the slow cooker.
  30. 30Add bone broth cooked rice to the slow cooker.
  31. 31Add chopped cilantro to the slow cooker.
  32. 32Add chopped cilantro to the slow cooker.
  33. 33Add chopped cilantro to the slow cooker.
  34. 34Mix all ingredients in the slow cooker.
  35. 35Mix all ingredients in the slow cooker.
  36. 36Mix all ingredients in the slow cooker.
  37. 37In a blender, combine Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, salt, and chopped cilantro for the chipotle lime sauce.
  38. 38In a blender, combine Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, salt, and chopped cilantro for the chipotle lime sauce.
  39. 39In a blender, combine Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, salt, and chopped cilantro for the chipotle lime sauce.
  40. 40Blend the sauce until smooth.
  41. 41Blend the sauce until smooth.
  42. 42Blend the sauce until smooth.
  43. 43Divide the chicken and rice mixture into 10 equal servings.
  44. 44Divide the chicken and rice mixture into 10 equal servings.
  45. 45Divide the chicken and rice mixture into 10 equal servings.
  46. 46Drizzle each serving with the chipotle lime sauce and garnish with chopped cilantro.
  47. 47Drizzle each serving with the chipotle lime sauce and garnish with chopped cilantro.
  48. 48Drizzle each serving with the chipotle lime sauce and garnish with chopped cilantro.

Ingredients

  • 1360 g boneless, skinless chicken thighs
  • 1360 g boneless, skinless chicken thighs
  • 1360 g boneless, skinless chicken thighs
  • 3 packets taco seasoning
  • 3 packets taco seasoning
  • 3 packets taco seasoning
  • 480 g red enchilada sauce
  • 480 g red enchilada sauce
  • 480 g red enchilada sauce
  • 440 g black beans
  • 440 g black beans
  • 440 g black beans
  • 340 g fire-roasted frozen corn
  • 340 g fire-roasted frozen corn
  • 340 g fire-roasted frozen corn
  • to taste salt
  • to taste salt
  • to taste salt
  • 480 g jasmine rice
  • 480 g jasmine rice
  • 480 g jasmine rice
  • 910 g chicken bone broth
  • 910 g chicken bone broth
  • 910 g chicken bone broth
  • 450 g 0% Greek yogurt
  • 450 g 0% Greek yogurt
  • 450 g 0% Greek yogurt
  • 30 g lime juice
  • 30 g lime juice
  • 30 g lime juice
  • 3 chipotle peppers
  • 3 chipotle peppers
  • 3 chipotle peppers
  • 25 g adobo sauce
  • 25 g adobo sauce
  • 25 g adobo sauce
  • 30 g honey
  • 30 g honey
  • 30 g honey
  • 10 g avocado oil
  • 10 g avocado oil
  • 10 g avocado oil
  • 60 ml milk
  • 60 ml milk
  • 60 ml milk
  • pinch salt
  • pinch salt
  • pinch salt
  • to taste chopped cilantro
  • to taste chopped cilantro
  • to taste chopped cilantro

Equipment

slow cookerpotblenderforkstongs

Tips

  • Store frozen for best results.
  • Reheat by wrapping in a paper towel, microwaving for 3-4 minutes, mixing, and then microwaving another 1-2 minutes.
Chicken Taco Bowls | Clip Recipe