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Crockpot Salsa Verde Chicken Tortilla Bowl.

Crockpot Salsa Verde Chicken Tortilla Bowl for Busy Nights

Enjoy a delicious and simple Crockpot Salsa Verde Chicken Tortilla Bowl, perfect for busy nights with bold flavors and easy prep.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless chicken breasts or thighs Use thighs for more moisture and tenderness.
  • 1 tablespoon taco seasoning Adds a punch of spicy, savory flavor; homemade versions can shine here.
  • 2 cups chunky red salsa Provides a foundational flavor; any chunky salsa works in a pinch.
  • 2 cups salsa verde Introduces a tangy, green twist; extra red salsa is a suitable substitute.
  • 1/4 cup hot sauce Adjust for desired heat; perfect for those who like a kick.
  • 4 tablespoons salted butter Infuses richness; opt for unsalted if managing sodium intake.
  • Salt and black pepper Essential for seasoning the chicken to perfection.
  • Rice and tortilla chips Create a sturdy base; swap rice for quinoa for a healthier alternative.
For the Toppings
  • Shredded lettuce Adds a fresh crunch to your meal.
  • Avocado Introduces creamy texture; add just before serving to prevent browning.
  • Limes Squeeze over the top for brightness; lemons are a good alternative.
  • Green onions Use for a pop of color and flavor; can be swapped with chives if desired.
For the Cilantro Lime Sauce
  • 1/2 cup mayo Acts as the creamy base; substitute with Greek yogurt for a healthier option.
  • 1 big cup fresh cilantro The star flavor in the sauce; parsley can be used for a milder profile.
  • 1 clove garlic Adds aromatic depth; garlic powder can be used or omitted based on preference.
  • 2 tablespoons lime juice Brings acidity and freshness; fresh juice is always preferred.
  • 2 teaspoons honey Balances the sauce beautifully; agave syrup is a suitable substitute.

Equipment

  • Crockpot

Method
 

Preparation
  1. Prepare the Base: Place the boneless chicken breasts or thighs in your crockpot. Then, pour in the red salsa, salsa verde, hot sauce, taco seasoning, butter, and 1/2 cup of water. Season generously with salt and pepper.
  2. Cook Thoroughly: Cover and set your crockpot to LOW for 4 hours or HIGH for 2 hours. Ensure the chicken is tender and cooked through to perfection.
  3. Shred the Chicken: Once done, carefully remove the lid. Using two forks, shred the chicken right in the crockpot, mixing it with the flavorful juices. Add more salt if needed to taste.
  4. Make the Cilantro Lime Sauce: In a blender, combine fresh cilantro, garlic, and lime juice. Pulse these ingredients until finely chopped. Then, mix in mayo and honey, seasoning with salt to elevate the flavor.
  5. Assemble Your Bowls: Start by layering shredded lettuce in your bowl, then add a scoop of rice. On top, pile the shredded chicken, followed by tortilla chips, diced avocado, green onions, and a generous drizzle of your cilantro lime sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 1200mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Optional: Garnish with extra lime wedges for a burst of freshness!

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