Crockpot Salsa Verde Chicken Tortilla Bowl.
This Crockpot Salsa Verde Chicken Tortilla Bowl is a cozy, flavorful meal that practically cooks itself!
Equipment
- Crockpot
- Cutting Board
- Knife
- Measuring Spoons
- Measuring Cups
- Mixing Bowl
- Serving bowls
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
- to taste Salt and black pepper
- 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
Instructions
- 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.
- Pour both the chunky red salsa and salsa verde over the chicken. Then, add the hot sauce for an extra kick.
- Cut the salted butter into small pieces and scatter them over the top of the salsas.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- 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.
- Once the cooking time is up, take the chicken out of the crockpot and shred it using two forks.
- Assemble your tortilla bowls with a base of rice or tortilla chips, topped with the salsa verde chicken mixture, shredded lettuce, avocado, lime juice, and green onions. Drizzle with the cilantro mayo sauce.
Notes
- For a milder dish, reduce or omit the hot sauce.
- Feel free to add beans or corn for added texture and nutrition.
- This recipe is very forgiving; adjust the spices to suit your taste!