Instructions

• Place the chicken in the crockpot. Add 2 cups chunky red salsa, 2 cups salsa verde, 1/4 cup hot sauce, 1 tablespoon taco seasoning, and 4 tablespoons salted butter (add butter in pieces). Season with salt and black pepper and stir to combine.
• Cover and cook on LOW for 4 hours or on HIGH for 2 hours. (Optional stovetop method: place the same mixture in a Dutch oven, bring to medium heat, cover, and cook 25–30 minutes until the chicken is cooked through and shreds easily.)
• Remove the lid. Using two forks, shred the chicken in the crockpot (or transfer to a cutting board to shred, then return the shredded chicken to the pot). Stir the shredded chicken into the sauce and taste; season with additional salt and black pepper if needed.
• Make the cilantro-lime sauce: in a blender or food processor, add 1 big cup fresh cilantro, 1 clove garlic, and 2 tablespoons lime juice. Pulse until the cilantro and garlic are chopped.
• Transfer the cilantro mixture to a bowl and stir in 1/2 cup mayo and 2 teaspoons honey until combined. Season the sauce with salt to taste.
• Assemble bowls: place rice in each bowl, add a big handful of shredded lettuce, then spoon chicken over the rice. Add tortilla chips on the side. Top with avocado slices, chopped green onions, and a generous drizzle of the cilantro-lime sauce.
• Serve with lime wedges and extra cilantro if desired. Enjoy.