Slow Cooker Chicken Taco Bowls

Ingredients

• 1360g boneless, skinless chicken thighs
• 3 packets taco seasoning
• 480g red enchilada sauce
• 340g fire-roasted frozen corn
• 440g black beans, drained
• Salt, to taste
• 480g jasmine rice
• 910g chicken bone broth
• 450g 0% Greek yogurt
• 30g lime juice

Instructions

1. Add boneless, skinless chicken thighs to the slow cooker.
2. Add three packets of taco seasoning, red enchilada sauce, black beans, and fire-roasted corn.
3. Mix the ingredients together.
4. Cook based on the instructions shown on screen until the chicken falls apart easily.
5. Shred the chicken straight in the pot and mix.
6. Add cooked jasmine rice that has been prepared in chicken bone broth to the chicken mixture.
7. Add cilantro and mix everything together.
8. Blend the ingredients for the chipotle lime sauce.
9. Split the mixture into 10 equal servings, top with the chipotle lime sauce, and enjoy.