Name: Crockpot Salsa Verde Chicken Tortilla Bowl Recipe
Prep time: 10 min
Cook time: PT-489571H47M
Total time: PT-489571H47M
Cuisine: Mexican
Ingredients: 2 pounds boneless chicken breasts or thighs; 1 tablespoon taco seasoning; 2 cups chunky red salsa; 2 cups salsa verde; 1/4 cup hot sauce; 4 tablespoons salted butter; Salt and black pepper, to taste; 1/2 cup water; Rice, for serving; Tortilla chips, for serving; Shredded lettuce, for serving; Avocado, sliced, for serving; Limes, for garnish; Green onions, chopped, for garnish; 1/2 cup mayonnaise; 1 large cup fresh cilantro; 1 clove garlic; 2 tablespoons lime juice; 2 teaspoons honey; Salt, to taste

Introduction

This Crockpot Salsa Verde Chicken Tortilla Bowl is a flavorful and easy meal perfect for busy days. Tender shredded chicken simmers in a zesty blend of red salsa, salsa verde, and spices, served over rice with fresh toppings and a creamy cilantro lime sauce. It’s a satisfying dish that brings vibrant Mexican-inspired flavors to your table.

A bowl with four main layers: at the bottom, shredded reddish-brown meat cooked in sauce; to the left, white rice with small green onion slices on top; above the rice, a bright pink pickled onion rose; near the top center, a small piece of lettuce; on the meat, a shiny green slice of avocado; scattered around the bowl, crispy golden-brown chips. In the background, there is a black dish with more pink pickled onions, lime halves with green flesh on the wooden surface, and more chips on a white marbled background. The colors are rich, textures include soft meat, fluffy rice, smooth avocado, and crunchy chips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless chicken breasts or thighs

1 tablespoon taco seasoning

2 cups chunky red salsa

2 cups salsa verde

1/4 cup hot sauce

4 tablespoons salted butter

Salt and black pepper, to taste

Rice and tortilla chips, for serving

Shredded lettuce, avocado, limes, and green onions, for serving

1/2 cup mayonnaise

1 big cup fresh cilantro

1 clove garlic

2 tablespoons lime juice

2 teaspoons honey

Instructions

Step 1: In the bottom of the crockpot, combine the chicken, red salsa, salsa verde, hot sauce, taco seasoning, butter, and 1/2 cup of water. Season well with salt and black pepper.

Step 2: Cover and cook on LOW for 4 hours or on HIGH for 2 hours until the chicken is tender.

Step 3: Remove the lid and stir the chicken until it easily falls apart and shreds. Adjust seasoning with salt as needed.

Step 4: To make the cilantro lime sauce, add cilantro, garlic, and lime juice to a blender or food processor. Pulse until chopped, then stir in mayonnaise and honey. Season with salt to taste.

Step 5: To serve, place a big handful of shredded lettuce or cabbage in a bowl, spoon over cooked rice, add several spoonfuls of the shredded chicken, and serve with tortilla chips on the side.

Step 6: Top with avocado slices, green onions, and plenty of the cilantro lime sauce before enjoying.

Tips & Variations

For extra depth, brown the chicken briefly in a skillet before adding to the crockpot.

Use Greek yogurt instead of mayonnaise in the cilantro lime sauce for a lighter option.

Add black beans or corn to the bowl for added texture and nutrition.

If you prefer stove-top cooking, simmer the chicken mixture in a Dutch oven over medium heat for 25-30 minutes until cooked and shreddable.

Adjust the amount of hot sauce to control the spiciness to your preference.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work wonderfully and tend to remain juicy and tender after slow cooking.

How can I make this dish when I don’t have a crockpot?

You can cook the chicken mixture in a Dutch oven or large pot on the stove over medium heat for about 25-30 minutes until the chicken is fully cooked and easy to shred.