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Slow Cooker Chicken Taco Bowls

3h
Serves 10
facebook.com

Slow Cooker Chicken Taco Bowls

facebook.com
3h
Serves 10

Directions

  1. 1Add boneless skinless chicken thighs to your slow cooker.
  2. 2Add three packets of taco seasoning to the slow cooker.
  3. 3Pour red enchilada sauce into the slow cooker.
  4. 4Add black beans to the slow cooker.
  5. 5Add fire-roasted frozen corn to the slow cooker.
  6. 6Add salt to taste to the slow cooker.
  7. 7Mix all ingredients thoroughly in the slow cooker.
  8. 8Cover the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
  9. 9Shred the cooked chicken directly in the slow cooker using two forks.
  10. 10Mix the shredded chicken with the other ingredients in the slow cooker.
  11. 11Add bone broth cooked jasmine rice to the slow cooker.
  12. 12Add some cilantro to the slow cooker.
  13. 13Mix all ingredients thoroughly.
  14. 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.
  15. 15Split the chicken and rice mixture into 10 equal servings.
  16. 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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