Slow Cooker Chicken Taco Bowls

gluten-free ⓘ

10 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 1360g (48oz) boneless, skinless chicken thighs
• 3 packets taco seasoning
• 480g (2 cups) red enchilada sauce
• 340g (2 ⅓ cups) fire-roasted frozen corn
• 440g (1 can) black beans, drained
• Salt, to taste
• 480g (2 ½ cups) jasmine rice
• 910g (3 ¾ cups) chicken bone broth
• 450g (1 ¾ cups) 0% Greek yogurt
• 30g (2 Tbsp) lime juice
• 3 chipotle peppers
• 25g (1 ½ Tbsp) adobo sauce
• 30g (1 ½ Tbsp) honey
• 10g (2 tsp) avocado oil
• 60ml (¼ cup) milk, or as needed
• Pinch of salt
• Chopped cilantro, to taste
• Chopped cilantro, for garnish

Instructions

1. Combine the chicken thighs, taco seasoning, red enchilada sauce, fire-roasted corn, and drained black beans in a slow cooker. Season with salt and cook until the chicken is tender.
2. Cook the jasmine rice using the chicken bone broth.
3. Prepare the sauce by mixing the Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, and salt. Add milk as needed to reach desired consistency, then stir in chopped cilantro.
4. Assemble the bowls by combining the chicken mixture and rice, then top with the chipotle lime sauce and fresh cilantro.