Directions
- 1Add boneless skinless chicken thighs to your slow cooker.
- 2Add three packets of taco seasoning to the slow cooker.
- 3Pour red enchilada sauce into the slow cooker.
- 4Add black beans to the slow cooker.
- 5Add fire-roasted frozen corn to the slow cooker.
- 6Add salt to taste to the slow cooker.
- 7Mix all ingredients thoroughly in the slow cooker.
- 8Cover the slow cooker 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.
- 10Mix the shredded chicken with the other ingredients in the slow cooker.
- 11Add bone broth cooked jasmine rice to the slow cooker.
- 12Add some cilantro to the slow cooker.
- 13Mix all ingredients thoroughly.
- 14To make the chipotle lime sauce, blend Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, a pinch of salt, and chopped cilantro until smooth.
- 15Split 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
- 340 g fire-roasted frozen corn
- 440 g black beans
- 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
- chopped cilantro
Equipment
slow cookerpotblenderforkstongsmeal prep containers
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
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