Dinner

Crockpot Salsa Verde Chicken Tortilla Bowl Recipe

ByHugo Harnd January 5, 2026January 5, 2026

Introduction

This Crockpot Salsa Verde Chicken Tortilla Bowl is a flavorful and easy meal that combines tender, shredded chicken with zesty salsas and a creamy cilantro lime sauce. Perfect for a busy weeknight, it’s satisfying, fresh, and customizable to your liking.

A rustic bowl shows a layered dish starting with a base of white rice on one side, topped with shredded, richly sauced reddish-brown meat covering almost half of the bowl. On top of the meat sits a pale green slice of avocado. Next to the rice are bright pink pickled onion curls with a textured, curly shape. A creamy light green sauce with herbs sits near the rice, next to fresh chopped green scallions. Crispy golden chips fill one side, adding crunch. A lime wedge with a textured green and yellow peel leans against the pickled onions. The bowl is on a white marbled surface with lime halves and scattered salt nearby, creating a fresh and colorful scene. Photo taken with an iphone --ar 4:5 --v 7

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
Rice and tortilla chips, for serving
Shredded lettuce, avocado, limes, and green onions, for serving
1/2 cup mayonnaise
1 big cup fresh cilantro
1 clove garlic
2 tablespoons lime juice
2 teaspoons honey
1/2 cup water

Instructions

Step 1: In the bottom of the crockpot, combine the chicken, red salsa, salsa verde, hot sauce, taco seasoning, butter, and 1/2 cup of water. Season generously with salt and black pepper.
Step 2: Cover and cook on LOW for 4 hours or on HIGH for 2 hours until the chicken is tender and cooked through.
Step 3: Remove the lid and shred the chicken by stirring until it easily falls apart. Season again with salt if needed.
Step 4: For the cilantro lime sauce, add fresh cilantro, garlic, and lime juice to a blender or food processor. Pulse until finely chopped.
Step 5: Stir in mayonnaise and honey, then season with salt to taste. Set aside.
Step 6: To serve, layer shredded lettuce or cabbage in bowls. Spoon cooked rice on top, add a few spoonfuls of the shredded chicken, and place tortilla chips on the side.
Step 7: Garnish with sliced avocado, green onions, and generous amounts of the cilantro lime sauce. Squeeze fresh lime over everything if desired. Enjoy!

Tips & Variations

For a stove-top alternative, cook the chicken mixture in a Dutch oven over medium heat for 25–30 minutes until tender, then shred as directed.
Swap mayonnaise in the sauce for Greek yogurt for a lighter version with extra creaminess.
Add black beans or corn to the chicken mixture for more texture and flavor.
Use chicken thighs for juicier, more flavorful meat.
Adjust the hot sauce quantity to suit your heat preference.

Storage

Store leftover chicken, sauce, and any prepared bowls separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently on the stove or microwave until warmed through. The cilantro lime sauce is best served fresh but can be kept refrigerated for up to 2 days.