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See howSlow Cooker Chicken Taco Bowls
Written by MealClip from a TikTok. How it worksSlow Cooker Chicken Taco Bowls with chicken thighs, enchilada sauce and black beans. Ingredients and steps from @stealth_health_life's TikTok video.
Ingredients list
meateasylunchdinnerday to dayaffordable>60minmeal prepmeal prepAmerican
Chicken and Seasoning
1360g (48oz) boneless, skinless chicken thighs
3 packets taco seasoning
Salt, to taste
Sauce and Vegetables
480g (2 cups) red enchilada sauce
340g (2 1/3 cups) fire-roasted frozen corn
440g (1 can) black beans, drained
Rice and Broth
480g (2 1/2 cups) jasmine rice
910g (3 3/4 cups) chicken bone broth
Chipotle Lime Sauce
450g (1 3/4 cups) 0% Greek yogurt
30g (2 Tbsp) lime juice
3 chipotle peppers
25g (1 1/2 Tbsp) adobo sauce
30g (1 1/2 Tbsp) honey
10g (2 tsp) avocado oil
60ml (1/4 cup) milk, or as needed
Pinch of salt
Chopped cilantro, to taste
Cooking steps
Preparation of Slow Cooked Taco Chicken
- Combine the chicken thighs, taco seasoning, red enchilada sauce, black beans, and fire-roasted corn in a slow cooker.
- Mix well and cook on high for 2-3 hours or on low for 3-4 hours.
- Once cooked, shred the chicken directly in the pot and mix to combine.
Preparing the Rice
- Add the rice (pre-cooked in bone broth) to the slow cooker and mix it into the shredded chicken mixture.
- Stir in fresh chopped cilantro.
Making the Chipotle Lime Sauce
- Blend all the listed ingredients for the sauce together until smooth.
Assembly
- Divide the mixture into 10 equal serving containers.
- Top with the prepared chipotle lime sauce and garnish with fresh cilantro.
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