Name: Crockpot Salsa Verde Chicken Tortilla Bowl Recipe
Prep time: 15 min
Cook time: PT-491924H42M48S
Total time: 2 h 15 min
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; 1/2 cup mayo; 1 big cup fresh cilantro; 1 clove garlic; 2 tablespoons lime juice; 2 teaspoons honey; Salt, to taste; Rice, cooked (quantity as desired); Tortilla chips; Shredded lettuce or cabbage; Avocado, sliced; Green onions, sliced; Additional fresh cilantro and lime wedges

Print Recipe· 3.8 from 12 reviews

If you’re craving a meal that’s bursting with vibrant flavors, minimal fuss, and comforting warmth, then the Crockpot Salsa Verde Chicken Tortilla Bowl Recipe is your new best friend. This dish brings together tender chicken slow-cooked in a lively salsa verde and rich red salsa sauce, layered atop a bed of fluffy rice, crunchy tortilla chips, and fresh, bright toppings. Every bite delivers a perfect balance of spice, creaminess, and freshness, making it ideal for busy weeknights or casual gatherings with friends. Trust me, once you try this recipe, it’ll become a staple in your dinner rotation.

Ingredients You’ll Need

The image shows a close-up of a black slow cooker filled with a rich, dark reddish-brown sauce with visible oil glistening on its surface. Inside the sauce, there are large pieces of tender, cooked meat with a slightly fibrous texture that appear to be soaking in the thick sauce. Steam rises from the slow cooker, giving a fresh and hot look. A bronze or copper ladle is partially submerged in the sauce on the right side. The slow cooker is sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet essential ingredients is the secret to unlocking the bold flavors in this recipe. Each element plays a crucial role, from the tender chicken providing hearty protein to the fresh cilantro lime sauce that ties it all together with a zesty punch.

2 pounds boneless chicken breasts or thighs: Choose thighs for more juiciness or breasts for a leaner option.
1 tablespoon taco seasoning: Adds a warm, earthy spice blend that complements the salsa beautifully.
2 cups chunky red salsa: Brings rich tomato flavors and a touch of sweetness to the mix.
2 cups salsa verde: Packed with tangy tomatillos and fresh herbs to brighten up the chicken.
1/4 cup hot sauce: For a lively kick that awakens your taste buds.
4 tablespoons salted butter: Adds a silky richness that rounds out the dish.
Salt and black pepper: Simple but essential seasonings to enhance every flavor.
Rice and tortilla chips, for serving: Provides a comforting base and satisfying crunch.
Shredded lettuce, avocado, limes, and green onions, for serving: Fresh garnishes that bring texture and brightness.
1/2 cup mayonnaise: Creates a creamy, tangy sauce to drizzle over.
1 big cup fresh cilantro: The herb star that adds vibrant, aromatic notes.
1 clove garlic: Offers a punch of savory depth in the sauce.
2 tablespoons lime juice: Gives that essential citrus zing for balance.
2 teaspoons honey: A touch of sweetness to mellow and harmonize flavors.

How to Make Crockpot Salsa Verde Chicken Tortilla Bowl Recipe

Step 1: Prep and Layer Your Ingredients

Start by placing the chicken in the bottom of your crockpot. Layer over the taco seasoning, chunky red salsa, vibrant salsa verde, and zesty hot sauce. Don’t forget to add the salted butter and a splash of water to keep everything moist and tender while cooking. Season generously with salt and black pepper to build a solid flavor base.

Step 2: Slow Cook to Perfection

Set your crockpot to LOW and let the magic happen for 4 hours, or if you’re short on time, cook on HIGH for 2 hours. This slow cooking method ensures the chicken becomes melt-in-your-mouth tender, soaking up every bit of salsa goodness. The combination of salsas and spices creates a juicy, flavorful sauce you’ll want to savor with every bite.

Step 3: Shred the Chicken

Carefully remove the lid and give the chicken a good stir. It should fall apart effortlessly, shredding into tender strands that mingle beautifully with the sauce. Taste and adjust seasoning with a bit more salt if needed—this step guarantees your dish is bursting with flavor.

Step 4: Make the Cilantro Lime Sauce

While the chicken finishes cooking, blend fresh cilantro, garlic, and lime juice in a food processor or blender until finely chopped. Stir in mayonnaise and honey, then season with salt to taste. This creamy, tangy sauce is the perfect finishing touch, offering a refreshing contrast to the warm, spicy chicken.

How to Serve Crockpot Salsa Verde Chicken Tortilla Bowl Recipe

The image shows a wooden board placed on a white marbled surface, filled with fresh ingredients arranged in layers. At the front, there are halved and quartered green limes showing their juicy, bright green flesh. Behind these, there is a pile of thinly shredded white cabbage with a light, fluffy texture. To the right of the cabbage, green scallions are layered with long, slender, bright green stalks. Near the top, an avocado is sliced in three parts, revealing a creamy, smooth pale green interior. A hollowed-out lime and wedges with juicy pulp add different shapes and textures across the board. In the background on the upper side, two bowls sit: one brown bowl holds a pale green, thick sauce with a smooth texture, and another small silver bowl contains a dark liquid. A small black dish with pink pickled vegetables is also faintly seen on the side. The whole setup is lit warmly, highlighting the freshness and color of the ingredients, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Topping your bowl with shredded lettuce or cabbage adds a crisp bite, while fresh avocado slices contribute a creamy texture. Don’t forget a sprinkle of green onions and a wedge or two of lime for squeezing—these bright flavors elevate the dish and bring a burst of freshness to your bite.

Side Dishes

Serve this Crockpot Salsa Verde Chicken Tortilla Bowl alongside a simple Mexican street corn salad or a chilled black bean and corn salsa. Both add extra layers of flavor and texture, rounding out your meal nicely and keeping it festive and colorful.

Creative Ways to Present

For a fun twist, build individual servings in small clear glass bowls or mason jars to showcase the beautiful layers of rice, chicken, veggies, and chips. Another idea is using a giant tortilla bowl as your edible serving dish—perfect for parties and guaranteed to impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftovers should be placed in an airtight container and refrigerated promptly. The chicken mixture and sauce keep well for up to 3 days, making this recipe a great candidate for meal prep or quick lunches throughout the week.

Freezing

You can freeze the cooked chicken and salsa mixture in a sealed container for up to 2 months. When ready to eat, thaw overnight in the fridge for best texture and flavor before reheating.

Reheating

Reheat leftovers gently in a saucepan over medium heat, stirring occasionally until warmed through. Add a splash of water if the mixture seems too thick. For quicker reheating, the microwave works well—just cover the bowl to retain moisture and heat evenly.

FAQs

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs add extra juiciness and flavor due to their higher fat content, which works wonderfully with the tangy salsa verde and red salsa.

Is there a way to make this recipe spicier or milder?

Yes, simply adjust the amount of hot sauce or choose a milder salsa if you prefer less heat. You can also add fresh jalapeños for extra spice or leave them out for a gentler flavor.

Can I prepare the cilantro lime sauce ahead of time?

Definitely! The sauce can be made a day in advance and stored in the fridge. This actually helps the flavors meld together beautifully.

What’s the best rice to use for serving?

Long-grain white or brown rice works wonderfully. For extra flavor, cook your rice with chicken broth instead of water, or add a squeeze of lime for a subtle citrus note.

Is it possible to make this recipe on the stove instead of a crockpot?

Yes! Cook the chicken mixture in a Dutch oven or heavy pot over medium heat for 25-30 minutes until the chicken is cooked through and shreds easily, stirring occasionally to prevent sticking.

Final Thoughts

You’re going to fall in love with how effortlessly delicious the Crockpot Salsa Verde Chicken Tortilla Bowl Recipe comes together. It’s a vibrant, comforting dish that’s bursting with fresh flavors and perfect for any occasion. Whether you’re feeding a crowd or simply craving a satisfying solo dinner, this recipe is sure to become a cherished favorite in your kitchen. So grab your crockpot, and let’s get cooking!