Slow Cooker Chicken Taco Bowls
Directions
- 1Add boneless, skinless chicken thighs to the slow cooker.
- 2Add 3 packets of taco seasoning to the slow cooker.
- 3Pour 480g of red enchilada sauce into the slow cooker.
- 4Add 440g of drained black beans to the slow cooker.
- 5Add 340g of fire-roasted frozen corn to the slow cooker.
- 6Add salt to taste to the slow cooker.
- 7Mix all the ingredients in the slow cooker thoroughly.
- 8Cover the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
- 9Once cooked, the chicken should fall apart easily. Shred the chicken directly in the slow cooker using two forks.
- 10Add 480g of bone broth cooked jasmine rice to the slow cooker.
- 11Add chopped cilantro to the slow cooker.
- 12Mix all the ingredients in the slow cooker until well combined.
- 13To make the chipotle lime sauce, blend 450g of 0% Greek yogurt, 30g of lime juice, 3 chipotle peppers, 25g of adobo sauce, 30g of honey, 10g of avocado oil, 60ml of milk, a pinch of salt, and chopped cilantro until smooth.
- 14Split the chicken and rice mixture into 10 equal servings.
- 15Top each serving with the chipotle lime sauce and enjoy.
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, drained
- 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
- to taste chopped cilantro
Equipment
slow cookerpotblender
Tips
- To reheat, wrap in a paper towel and microwave for 3-4 minutes. Mix, add a splash of water or broth if dried out, and microwave another 1-2 minutes to finish.
- Store frozen for best results.
- Cook on high for 2-3 hours or low for 3-4 hours, until the chicken is tender and fully cooked through.
- When the chicken is nearly done, in a medium pot, combine rice and chicken bone broth. Bring to a boil, then reduce heat to low, cover, and simmer for ~20 minutes. Let rest, covered, for 5 minutes before fluffing with a fork.
- Shred the cooked chicken directly in the slow cooker using two forks. Add the cooked rice and a handful of chopped cilantro.
- In a blender, combine Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, salt, and a small handful of cilantro. Blend until smooth. Adjust seasoning and consistency as needed.
- Divide the chicken and rice mixture into 10 equal portions. Drizzle each with chipotle lime sauce and garnish with chopped cilantro.
- You can adjust the seasoning and consistency as needed for the chipotle lime sauce.
- The chicken should fall apart easily once cooked and shredded straight into the pot, then given a mix.
- For the high protein low-calorie chipotle sauce, just blend all the ingredients and you're good to go.
- The cooked rice should be added right to your chicken.
- Add some cilantro and give it a mix with the chicken and rice.
- Give it a mix and then cook based off the instructions shown on screen.
- You can freeze it to have them for lunches all throughout the week.
- It is part of my slow cooker meal prep series, so all you have to do is throw a bunch of ingredients in your slow cooker and you get 10 high protein meals for lunch all throughout the week.
- You'll have a total of 10 high protein meals.
- The sauce is high protein and low calorie, and the whole dish makes 10 servings and can be stored frozen for best results.
- This dish will get you 10 high-protein meals that you can have for lunch throughout the week.
- The video suggests storing the meals frozen for best results and reheating them in the microwave with a splash of water or broth if needed.
- This recipe yields 10 high-protein, low-fat chicken taco bowls.
- Each serving of these slow-cooked chicken taco bowls contains 44g of protein and only 10g of fat.
- This recipe is perfect for meal prepping because you just throw all the ingredients into a slow cooker.