Description
This Crockpot Salsa Verde Chicken Tortilla Bowl is a flavorful and easy-to-make dish featuring tender shredded chicken cooked in a blend of red salsa, salsa verde, and spices. Served over rice with crispy tortilla chips and topped with a creamy cilantro lime sauce, this bowl is perfect for a satisfying weeknight meal or casual gathering.
Ingredients
Scale
Chicken and Salsa Mix
- 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
For Serving
- Rice, for serving
- Tortilla chips, for serving
- Shredded lettuce, for serving
- Avocado, sliced, for serving
- Limes, for garnish
- Green onions, chopped, for garnish
Cilantro Lime Sauce
- 1/2 cup mayonnaise
- 1 large cup fresh cilantro
- 1 clove garlic
- 2 tablespoons lime juice
- 2 teaspoons honey
- Salt, to taste
Instructions
- Combine Ingredients in Crockpot: In the bottom of the crockpot bowl, mix the chicken, red salsa, salsa verde, hot sauce, taco seasoning, butter, and 1/2 cup of water. Season well with salt and black pepper.
- Cook Chicken: Cover the crockpot and cook on LOW for 4 hours or on HIGH for 2 hours until the chicken is fully cooked and tender.
- Shred Chicken: Remove the lid and stir the chicken until it falls apart and shreds easily. Taste and season with additional salt if needed.
- Make Cilantro Lime Sauce: In a blender or food processor, add cilantro, garlic, and lime juice. Pulse until finely chopped. Stir in mayonnaise and honey, then season with salt to taste.
- Assemble the Bowl: Add a generous handful of shredded lettuce or cabbage to each bowl, spoon in cooked rice, then top with shredded chicken. Serve with tortilla chips on the side, and add avocado slices, green onions, and plenty of the cilantro lime sauce on top. Garnish with lime wedges and enjoy.
Notes
- You can use chicken breasts or thighs depending on your preference; thighs tend to be juicier and more flavorful.
- If you don’t have a crockpot, the recipe can be cooked on the stovetop in a Dutch oven over medium heat for 25-30 minutes until the chicken shreds easily.
- Adjust the amount of hot sauce to your preferred spice level.
- The cilantro lime sauce can be prepared ahead and stored in the refrigerator for up to 2 days.
- Serve with your favorite rice variety such as white, brown, or cilantro lime rice for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 2 to 4 hours (depending on crockpot setting)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Crockpot chicken, Salsa verde chicken, Slow cooker chicken bowl, Mexican chicken recipe, Easy chicken tortilla bowl
