Slow Cooker Chicken Taco Bowls

• celkový čas: 6 hours 30 minutes

Ingrediencie

Per serving (Makes 10)

535 Calories

44g Protein

64g Carbs

10g Fat

Stealth Health Slow Cooker Meal Prep Series

Slow Cooked Taco Chicken:

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

Bone Broth Rice:

480g (2 ½ cups) jasmine rice

910g (3 ¾ cups) chicken bone broth

Chipotle Lime Sauce:

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

To Finish:

Chopped cilantro, for garnish

Postup

1.) Add boneless skinless chicken thighs, taco seasoning, enchilada sauce, frozen corn, black beans, and salt to a slow cooker. Cover and cook on high for 2–3 hours or low for 3–4 hours, until the chicken is tender and fully cooked through.

2.) When the chicken is nearly done, in a medium pot, combine rice and chicken bone broth. Bring to a boil, then reduce heat to low, cover, and simmer for ~20 minutes. Let rest, covered, for 5 minutes before fluffing with a fork.

3.) Shred the cooked chicken directly in the slow cooker using two forks. Add the cooked rice and a handful of chopped cilantro.

4.) In a blender, combine Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, salt, and a small handful of cilantro. Blend until smooth. Adjust seasoning and consistency as needed.

5.) Divide the chicken and rice mixture into 10 equal portions. Drizzle each with chipotle lime sauce and garnish with chopped cilantro.

6.)Storage/Reheat: Store frozen for best results. Reheat by wrapping in a paper towel, and microwaving for 3-4 minutes. Mix, add a splash of water or broth if dried out. Microwave another 1-2 minutes to finish.

Enjoy!