Stealth Health Slow Cooker Meal Prep Series
If you’re looking for a high-protein, flavor-packed, freezer-friendly meal prep recipe, these Slow Cooker Chicken Taco Bowls are exactly what you need. With tender shredded taco chicken, fluffy bone broth rice, and a creamy chipotle lime sauce, every bowl delivers bold flavor and balanced nutrition.
Each serving provides:
✔ 535 Calories
✔ 44g Protein
✔ 64g Carbs
✔ 10g Fat
This recipe makes 10 hearty portions, making it ideal for weekly meal prep, family dinners, or stocking your freezer with healthier grab-and-heat meals. Everything cooks with minimal hands-on time—thanks to the slow cooker doing all the heavy lifting.
Why You’ll Crave These Chicken Taco Bowls
- High-protein & satisfying — perfect for fueling workouts or staying full longer.
- Slow cooker convenience — dump, cook, shred, assemble… done!
- Meal prep friendly — freezes perfectly and reheats beautifully.
- Healthy without sacrificing flavor — the chipotle lime sauce is creamy, smoky, and refreshing.
- Budget-friendly — uses simple, accessible ingredients.
Ingredients
Slow Cooked Taco Chicken
- 1360g (48 oz) boneless, skinless chicken thighs
- 3 packets taco seasoning
- 480g (2 cups) red enchilada sauce
- 340g (2⅓ cups) fire-roasted frozen corn
- 440g (1 can) black beans, drained
- Salt, to taste
Bone Broth Rice
- 480g (2½ cups) jasmine rice
- 910g (3¾ cups) chicken bone broth
Chipotle Lime Sauce
- 450g (1¾ cups) 0% Greek yogurt
- 30g (2 tbsp) lime juice
- 3 chipotle peppers
- 25g (1½ tbsp) adobo sauce
- 30g (1½ tbsp) honey
- 10g (2 tsp) avocado oil
- 60ml (¼ cup) milk (adjust as needed)
- Pinch of salt
- Chopped cilantro, to taste
To Finish
- Chopped cilantro, for garnish
How to Make Slow Cooker Chicken Taco Bowls
1. Cook the Taco Chicken
Add chicken thighs, taco seasoning, enchilada sauce, frozen corn, black beans, and a pinch of salt into your slow cooker.
Cover and cook:
- High: 2–3 hours
- Low: 3–4 hours
Cook until the chicken is fork-tender and fully cooked through.
2. Prepare the Bone Broth Rice
When the chicken is almost ready, bring jasmine rice and chicken bone broth to a boil in a medium pot.
Reduce heat to low, cover, and simmer for 20 minutes.
Turn off heat, leave the lid on for 5 minutes, then fluff with a fork.
3. Shred the Chicken & Combine
Using two forks, shred the slow-cooked chicken directly in the slow cooker.
Add the cooked rice and a handful of chopped cilantro.
Mix until everything is evenly distributed and saucy.
4. Make the Chipotle Lime Sauce
In a blender, combine:
- Greek yogurt
- Lime juice
- Chipotle peppers
- Adobo sauce
- Honey
- Avocado oil
- Milk
- Salt
- Cilantro
Blend until smooth and creamy. Adjust thickness with extra milk if needed.
5. Assemble Your Bowls
Divide the chicken and rice mixture into 10 portions.
Drizzle generously with the chipotle lime sauce.
Finish with freshly chopped cilantro.
Storage & Reheating Instructions
Freezer-Friendly:
For best results, freeze portions individually.
Reheat:
- Wrap the frozen portion in a paper towel.
- Microwave 3–4 minutes.
- Stir, add a splash of water or broth if slightly dry.
- Microwave 1–2 minutes more until heated through.
The flavors stay bold, the chicken stays juicy, and the meal reheats like it was freshly cooked!
Serving Ideas
- Add fresh toppings: avocado, tomatoes, shredded lettuce, or jalapeños.
- Serve with a squeeze of lime for brightness.
- Pair with roasted veggies for a bigger meal.
- Use leftovers to make tacos, burritos, or quesadillas.