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Slow Cooker Chicken Taco Bowls

Name: Slow Cooker Chicken Taco Bowls
Ingredients: 1360 g chicken thigh, boneless skinless, raw; 3 g taco seasoning, dry; 480 g enchilada sauce, as sold; 340 g sweet corn, frozen; 440 g black beans, canned, drained; 0.5 g salt, dry; 480 g jasmine rice, dry (uncooked); 910 g chicken broth/stock, as sold; 450 g Greek yogurt, plain, nonfat, as sold; 30 g lime juice, as sold; 15 g fresh chili, raw; 25 g adobo sauce, dry; 30 g honey, as sold; 10 g avocado oil, as sold; 62 g milk, 1% low fat, as sold; 0.5 g salt, dry

491 kcal40.2 g protein62.8 g carbs8.6 g fat10 servings

Ingredients (raw weights)

1360 g chicken thigh, boneless skinless, raw
3 g taco seasoning, dry
480 g enchilada sauce, as sold
340 g sweet corn, frozen
440 g black beans, canned, drained
0.5 g salt, dry
480 g jasmine rice, dry (uncooked)
910 g chicken broth/stock, as sold
450 g Greek yogurt, plain, nonfat, as sold
30 g lime juice, as sold
15 g fresh chili, raw
25 g adobo sauce, dry
30 g honey, as sold
10 g avocado oil, as sold
62 g milk, 1% low fat, as sold
0.5 g salt, dry

Steps

Add boneless, skinless chicken thighs to your slow cooker along with three packets of taco seasoning, red enchilada sauce, one can of black beans, and fire-roasted corn.
Give the mixture a mix and then cook based on the instructions shown on screen.
Once cooked, shred the chicken straight in the pot and mix it all together.
Cook jasmine rice in chicken bone broth and then add it to the chicken mixture.
Add chopped cilantro and mix everything together.
To prepare the chipotle sauce, blend all the ingredients shown on screen until smooth.
Split the mixture into 10 equal servings, top with the chipotle sauce, and enjoy.

Recipe by @stealth_health_life · original post. Creator states 535 kcal and 44 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 452 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 10 servings.