Chicken Taco Bowls

Serves 10
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Directions

  1. 1Add boneless, skinless chicken thighs to your slow cooker.
  2. 2Add boneless, skinless chicken thighs to your slow cooker.
  3. 3Add boneless, skinless chicken thighs to your 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. 7Add 480g of red enchilada sauce to the slow cooker.
  8. 8Add 480g of red enchilada sauce to the slow cooker.
  9. 9Add 480g of red enchilada sauce to the slow cooker.
  10. 10Add 440g of drained black beans to the slow cooker.
  11. 11Add 440g of drained black beans to the slow cooker.
  12. 12Add 440g of drained black beans to the slow cooker.
  13. 13Add 340g of fire-roasted frozen corn to the slow cooker.
  14. 14Add 340g of fire-roasted frozen corn to the slow cooker.
  15. 15Add 340g of fire-roasted frozen corn to the slow cooker.
  16. 16Add salt to taste to the slow cooker.
  17. 17Add salt to taste to the slow cooker.
  18. 18Add salt to taste to the slow cooker.
  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 the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
  23. 23Cover the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
  24. 24Cover the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
  25. 25Shred the cooked chicken straight in the pot using two forks.
  26. 26Shred the cooked chicken straight in the pot using two forks.
  27. 27Shred the cooked chicken straight in the pot using two forks.
  28. 28Mix the shredded chicken and other ingredients in the slow cooker.
  29. 29Mix the shredded chicken and other ingredients in the slow cooker.
  30. 30Mix the shredded chicken and other ingredients in the slow cooker.
  31. 31Add bone broth cooked rice to the slow cooker.
  32. 32Add bone broth cooked rice to the slow cooker.
  33. 33Add bone broth cooked rice to the slow cooker.
  34. 34Mix the rice with the chicken mixture.
  35. 35Mix the rice with the chicken mixture.
  36. 36Mix the rice with the chicken mixture.
  37. 37Add cilantro to the slow cooker.
  38. 38Add cilantro to the slow cooker.
  39. 39Add cilantro to the slow cooker.
  40. 40Mix all ingredients together in the slow cooker.
  41. 41Mix all ingredients together in the slow cooker.
  42. 42Mix all ingredients together in the slow cooker.
  43. 43Prepare the chipotle lime sauce by blending 450g of 0% Greek yogurt, 30g of lime juice, 3 chipotle peppers, 25g of adobo sauce, 30g of honey, 10g of avocado oil, and 60ml of milk, and a pinch of salt and chopped cilantro.
  44. 44Prepare the chipotle lime sauce by blending 450g of 0% Greek yogurt, 30g of lime juice, 3 chipotle peppers, 25g of adobo sauce, 30g of honey, 10g of avocado oil, and 60ml of milk, and a pinch of salt and chopped cilantro.
  45. 45Prepare the chipotle lime sauce by blending 450g of 0% Greek yogurt, 30g of lime juice, 3 chipotle peppers, 25g of adobo sauce, 30g of honey, 10g of avocado oil, and 60ml of milk, and a pinch of salt and chopped cilantro.
  46. 46Split the chicken and rice mixture into 10 equal servings.
  47. 47Split the chicken and rice mixture into 10 equal servings.
  48. 48Split the chicken and rice mixture into 10 equal servings.
  49. 49Top each serving with the chipotle lime sauce.
  50. 50Top each serving with the chipotle lime sauce.
  51. 51Top each serving with the chipotle lime sauce.
  52. 52Garnish with fresh cilantro and enjoy.
  53. 53Garnish with fresh cilantro and enjoy.
  54. 54Garnish with fresh cilantro and enjoy.

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, drained
  • 440 g black beans, drained
  • 440 g black beans, drained
  • 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
  • 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, and microwaving for 3-4 minutes. Mix, add a splash of water or broth if dried out. Microwave another 1-2 minutes to finish.
  • Do not meal prep plain chicken and rice.
  • Each bowl contains 44g protein and only 10g fat.
  • This recipe makes 10 servings from a slow cooker meal prep series.
  • It's a high protein, low calorie chipotle sauce for the chicken taco bowls.
  • The chicken should fall apart easily.
  • You can shred the chicken straight into the pot.
  • The rice should be cooked in bone broth.
  • You can add cilantro for flavor and garnish.
  • You can adjust the seasoning and consistency of the sauce as needed.
  • Enjoy your meal!