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Crockpot Salsa Verde Chicken Tortilla Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 12 reviews

  • Author: Sara
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings

Description

This Crockpot Salsa Verde Chicken Tortilla Bowl is a flavorful and easy-to-make meal featuring tender shredded chicken cooked in a zesty combination of red salsa, salsa verde, and taco seasoning. Served over rice with crunchy tortilla chips and topped with a creamy cilantro lime sauce, fresh avocado, and shredded lettuce, this dish provides a vibrant balance of textures and flavors perfect for a casual weeknight dinner or a party platter.

Ingredients

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

Cilantro Lime Sauce

  • 1/2 cup mayo
  • 1 big cup fresh cilantro
  • 1 clove garlic
  • 2 tablespoons lime juice
  • 2 teaspoons honey
  • Salt, to taste

For Serving

  • Rice, cooked (quantity as desired)
  • Tortilla chips
  • Shredded lettuce or cabbage
  • Avocado, sliced
  • Green onions, sliced
  • Additional fresh cilantro and lime wedges

Instructions

  1. Prepare the chicken mixture: In the bottom of the crockpot or Dutch oven, combine the chicken, chunky red salsa, salsa verde, hot sauce, taco seasoning, butter, and 1/2 cup of water. Season well with salt and black pepper to taste.
  2. Cook the chicken: For crockpot method, cover and cook on LOW for 4 hours or on HIGH for 2 hours. For stovetop method, set the Dutch oven over medium heat, cover, and cook for 25-30 minutes until the chicken is fully cooked and shreds easily.
  3. Shred the chicken: Remove the lid and stir the cooked chicken until it falls apart and shreds easily. Adjust seasoning with additional salt if needed.
  4. Make the cilantro lime sauce: In a blender or food processor, add the fresh cilantro, garlic clove, and lime juice. Pulse until finely chopped. Stir in the mayo and honey, then season with salt to taste. Blend briefly for a smooth and creamy consistency.
  5. Assemble the tortilla bowl: Place a big handful of shredded lettuce or cabbage into individual serving bowls. Spoon a portion of cooked rice over the greens, then add a generous spoonful of the shredded salsa verde chicken. Place tortilla chips on the side of the bowl.
  6. Garnish and serve: Top each bowl with sliced avocado, green onions, and plenty of the cilantro lime sauce. Add extra fresh cilantro and lime wedges if desired. Serve immediately and enjoy your vibrant tortilla bowl!

Notes

  • You can use either chicken breasts or thighs depending on your preference; thighs yield a juicier, more flavorful result.
  • Adjust the hot sauce amount to control the spice level of the dish.
  • If you don’t have a crockpot, the stovetop method in a Dutch oven is a fast and effective alternative.
  • Leftover chicken can be stored in the refrigerator for up to 3 days and used in tacos or salads.
  • For a lighter version, substitute the mayo in the sauce with Greek yogurt.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours (crockpot low) or 30 minutes (stovetop)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://sarabaking.com/crockpot-salsa-verde-chicken-tortilla-bowl-recipe/