If you’re looking for a cozy, flavorful meal that practically cooks itself, you’ve landed in the right place! The Crockpot Salsa Verde Chicken Tortilla Bowl is the perfect answer to your weeknight dinner dilemmas. This dish combines tender chicken with vibrant salsas and an array of toppings, creating a delicious bowl that’s not only satisfying but also easy to customize. Whether you’re feeding a crowd or just treating yourself, this recipe is sure to impress.

Why It Works Every Time

The beauty of the Crockpot Salsa Verde Chicken Tortilla Bowl lies in the slow cooking method. With minimal prep, the chicken absorbs the flavors of the salsas and spices throughout the cooking process, resulting in a juicy and flavorful dish. The combination of chunky red salsa and salsa verde brings a delightful balance of tanginess and spice, while the taco seasoning adds an extra layer of depth. The best part? You can top it off with your favorite ingredients, making each bowl unique to your taste.

What You’ll Need

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 mayo
1 big cup fresh cilantro
1 clove garlic
2 tablespoons lime juice
2 teaspoons honey

Kitchen Gear Checklist

Crockpot – Essential for slow cooking the chicken to perfection.
Cutting board – For chopping fresh ingredients.
Knife – A good chef’s knife makes prep work easy.
Measuring spoons and cups – Accuracy is key in cooking!
Mixing bowl – For preparing the mayo sauce.
Serving bowls – For assembling your delicious tortilla bowls.

Cook Crockpot Salsa Verde Chicken Tortilla Bowl. Like This

Step 1: Prepare the Chicken

Start by placing the boneless chicken breasts or thighs at the bottom of your crockpot. Season them generously with taco seasoning, salt, and black pepper. This will ensure that the chicken is infused with flavor from the get-go.

Step 2: Add the Salsas

Pour both the chunky red salsa and salsa verde over the chicken. Then, add the hot sauce for an extra kick. Don’t be shy—these flavors are what make this dish so special!

Step 3: Add the Butter

Cut the salted butter into small pieces and scatter them over the top of the salsas. This will melt into the mixture, adding richness and depth to the dish.

Step 4: Slow Cook

Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The long cooking time allows the chicken to become tender and soak up all the delicious flavors of the salsas.

Step 5: Prepare the Mayo Sauce

While the chicken is cooking, prepare the creamy sauce. In a mixing bowl, combine the mayo, fresh cilantro, garlic, lime juice, and honey. Mix well and set aside in the refrigerator to let the flavors meld.

Step 6: Shred the Chicken

Once the cooking time is up, carefully take the chicken out of the crockpot and shred it using two forks. It should fall apart easily. Return the shredded chicken to the pot, mixing it with the salsas.

Step 7: Serve Up!

Now it’s time to assemble your tortilla bowls! Start with a base of rice or tortilla chips. Top with the salsa verde chicken mixture, then finish with shredded lettuce, avocado slices, fresh lime juice, and chopped green onions. Drizzle the cilantro mayo sauce over the top for that perfect finishing touch.

If You’re Out Of…

Boneless chicken: You can substitute with boneless turkey or even firm tofu for a vegetarian option.
Chunky red salsa: Use diced tomatoes with green chilies or any tomato-based sauce you have on hand.
Salsa verde: A mix of green tomatoes and cilantro can stand in, or a homemade version if you’re feeling adventurous!
Cilantro: Fresh parsley can be used as an alternative for a different flavor profile.

Notes from the Test Kitchen

For a milder dish, reduce or omit the hot sauce.
Feel free to add beans or corn to the crockpot for added texture and nutrition.
This recipe is very forgiving; adjust the spices to suit your taste!
Don’t forget to keep an eye on the cooking time; overcooking can dry out the chicken.

Freezer-Friendly Notes

This Crockpot Salsa Verde Chicken can be frozen for later enjoyment! Allow the chicken to cool completely before transferring it to an airtight container or freezer bag. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating. Enjoy the convenience of a homemade meal at your fingertips!

Frequently Asked Questions

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken! Just note that it may require a longer cooking time. Ensure the internal temperature reaches 165°F before serving.

What can I add to the tortilla bowls?

Get creative! Consider adding black beans, corn, diced tomatoes, cheese, or jalapeños for extra flavor and texture.

Can I make this dish in the oven instead of a crockpot?

Absolutely! You can bake the chicken in a covered dish at 350°F for about 1 hour or until fully cooked. Just combine the salsas and seasoning as you would in the crockpot.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

Our Most-Loved Recipes

Final Bite

The Crockpot Salsa Verde Chicken Tortilla Bowl is more than just a meal; it’s an experience that brings warmth and joy to the table. With its rich flavors and customizable toppings, it’s the perfect dish for any occasion. Whether you’re hosting a gathering or enjoying a quiet night in, this recipe is sure to become a staple in your culinary repertoire. So grab your crockpot, and let the flavors meld together while you take on the day. Happy cooking!

Print Recipe Pin Recipe