Slow Cooker Chicken Taco Bowls

Ingredients

• 48 oz boneless, skinless chicken thighs (trimmed of excess fat)
• 3 packets taco seasoning (standard size packets)
• 2 cups red enchilada sauce
• 2.33 cups fire-roasted frozen corn
• 1 can black beans (drained)
• salt (to taste)
• 2.5 cups jasmine rice (uncooked)
• 3.75 cups chicken bone broth (for cooking rice)
• 1.75 cups 0% Greek yogurt (plain)
• 2 tbsp lime juice
• 3 chipotle peppers (from a can of chipotles in adobo)
• 1.5 tbsp adobo sauce (from the chipotle can)
• 1.5 tbsp honey
• 2 tsp avocado oil
• 0.25 cup milk (or as needed to reach desired consistency)
• salt (pinch)
• chopped cilantro (to taste, plus extra for garnish)

Steps

1. 1

   Place the boneless, skinless chicken thighs into the slow cooker.

2. 2

   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.

3. 3

   Stir the ingredients in the slow cooker to ensure the chicken is well-coated in the sauce and seasonings.

4. 4

   Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is tender and easily shreds.

5. 5

   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.

6. 6

   Once the chicken is cooked, shred it directly in the slow cooker pot using two forks.

7. 7

   Add the cooked bone broth rice and a handful of chopped cilantro to the shredded chicken mixture. Stir until thoroughly combined.

8. 8

   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.

9. 9

   Blend the sauce ingredients until completely smooth. Adjust the consistency with more milk if necessary.

10. 10

    Divide the chicken and rice mixture into 10 equal meal prep containers.

11. 11

    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 per serving

• main
• slow-cooker
• meal-prep
• high-protein
• chicken
• taco bowl
• healthy