Slow Cooker Chicken Taco Bowls
Stealth Health Life cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A high-protein, low-fat meal prep solution featuring tender shredded chicken thighs, bone broth-infused jasmine rice, and a creamy chipotle lime yogurt sauce.
- Time
- 4 hours 20 minutes
- Equipment
- Stovetop, slow cooker, and blender
- Good for
- Lunch or dinner
- Cuisine
- Mexican
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Slow Cooked Taco Chicken
- 85 g
Bone Broth Rice
Chipotle Lime Sauce
- 45 g
- 60 g
- 1 g
To Finish
- 5 g
Weights are estimates. Together, the ingredients weigh about 4.75 kg before cooking, which is about 475 g per serving.
Steps
Place the boneless, skinless chicken thighs into the slow cooker.
Add three packets of taco seasoning, 2 cups of red enchilada sauce, 2 1/3 cups of fire-roasted frozen corn, and one can of drained black beans to the slow cooker.
Stir the ingredients in the slow cooker to ensure the chicken is well-coated in the sauce and seasonings.
Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is tender and easily shreds.
While the chicken cooks, prepare the rice by combining 2 1/2 cups of jasmine rice and 3 3/4 cups of chicken bone broth in a rice cooker or pot. Cook until the liquid is absorbed and rice is tender.
Once the chicken is cooked, shred it directly in the slow cooker pot using two forks.
Add the cooked bone broth rice and a handful of chopped cilantro to the shredded chicken mixture. Stir until thoroughly combined.
Prepare the chipotle lime sauce by adding the Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, and a pinch of salt to a blender.
Blend the sauce ingredients until completely smooth. Adjust the consistency with more milk if necessary.
Divide the chicken and rice mixture into 10 equal meal prep containers.
Top each serving with the chipotle lime sauce and additional fresh cilantro for garnish.
Notes
Each serving provides approximately 535 calories, 44g protein, 64g carbs, and 10g fat. This recipe is designed for meal prep and stores well in the refrigerator for up to 5 days.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 516
- Protein
- 42 g
- Carbs
- 64 g
- Fat
- 9 g
- Fiber
- 6 g
Where the calories come from
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