Chicken Taco Bowls
Directions
- 1Add boneless, skinless chicken thighs to the slow cooker.
- 2Add 3 packets of taco seasoning to the slow cooker.
- 3Pour red enchilada sauce into the slow cooker.
- 4Add drained black beans to the slow cooker.
- 5Add fire-roasted frozen corn to the slow cooker.
- 6Season with salt to taste.
- 7Mix all ingredients in the slow cooker.
- 8Cover and cook on high for 2-3 hours or on low for 3-4 hours.
- 9Shred the cooked chicken directly in the slow cooker using two forks.
- 10Add bone broth cooked rice to the slow cooker.
- 11Add chopped cilantro to the slow cooker.
- 12Mix all ingredients in the slow cooker.
- 13In a blender, combine Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, salt, and chopped cilantro for the chipotle lime sauce.
- 14Blend the sauce until smooth.
- 15Divide the chicken and rice mixture into 10 equal servings.
- 16Drizzle each serving with the chipotle lime sauce and garnish with chopped cilantro.
Ingredients
- 1360 g boneless, skinless chicken thighs
- 3 packets taco seasoning
- 480 g red enchilada sauce
- 440 g black beans
- 340 g fire-roasted frozen corn
- 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 salt
- 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.
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