Slow Cooker Chicken Taco Bowls

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: 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.