Slow Cooker Chicken Taco Bowls

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 (Drained before adding.)
• salt (To taste.)
• 480 g jasmine rice
• 910 g chicken bone broth (Used to cook the rice.)
• 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 (Or as needed to adjust the sauce consistency.)
• salt (A pinch, for the chipotle-lime sauce.)
• cilantro (Chopped; to taste in the sauce and for mixing into the bowls.)
• cilantro (Chopped, for garnish.)

Steps

1. 1

   Add the chicken thighs to a slow cooker along with the taco seasoning, red enchilada sauce, drained black beans, fire-roasted frozen corn, and salt to taste. Mix the ingredients together in the slow cooker.

2. 2

   Cook the taco chicken on High for 2–3 hours or on Low for 3–4 hours, following the on-screen slow-cooker timing. The chicken should fall apart very easily when done.

3. 3

   Shred the chicken directly in the slow cooker, then mix it thoroughly with the sauce, beans, and corn.

4. 4

   Cook the jasmine rice in the chicken bone broth until the rice is cooked. The source does not specify a separate cooking time or method for the rice.

5. 5

   Add the cooked bone-broth rice to the shredded chicken mixture in the slow cooker. Add chopped cilantro and mix everything together.

6. 6

   Blend the Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, salt, and chopped cilantro until smooth. Add milk as needed for the desired sauce consistency.

7. 7

   Divide the chicken-and-rice mixture into 10 equal servings. Top each serving with the chipotle-lime sauce and chopped cilantro, then serve.

Notes

The source states that the rice is cooked in chicken bone broth but does not provide a separate rice-cooking method or timing. Per serving: 535 calories, 44 g protein, 64 g carbohydrates, and 10 g fat, as stated in the source. The recipe is intended for meal prep and makes 10 servings.

Nutrition per serving

• main
• meal prep
• high-protein
• slow-cooker
• Mexican-inspired
• gluten-free
• 10 servings