Dinner

Crockpot Salsa Verde Chicken Tortilla Bowl Recipe

ByJake Silas October 30, 2025October 30, 2025

Introduction

This Crockpot Salsa Verde Chicken Tortilla Bowl is a flavorful and easy meal perfect for busy days. Tender chicken simmers in a zesty salsa verde sauce, served with fresh toppings and a creamy cilantro lime sauce. It’s a satisfying dish that feels like a festive celebration in every bite.

A rustic bowl filled with shredded, reddish-brown meat on one side, topped with a bright green slice of avocado; next to it is a white layer of fluffy rice topped with thin green onion slices, creamy light green sauce, and several golden, crispy tortilla chips on the edge. The bowl also contains a quartered lime wedge and a swirl of vibrant pink pickled onions on top. The bowl sits on a white marbled surface with extra lime wedges and tortilla chips scattered around. 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 mayo
1 big cup fresh cilantro
1 clove garlic
2 tablespoons lime juice
2 teaspoons honey

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 well with salt and pepper. Cover and cook on LOW for 4 hours or on HIGH for 2 hours.
Step 2: Remove the lid and shred the chicken with two forks until it falls apart easily. Adjust seasoning with salt as needed.
Step 3: To make the cilantro lime sauce, add the cilantro, garlic, and lime juice to a blender or food processor. Pulse until finely chopped. Stir in the mayo and honey, then season with salt to taste.
Step 4: To assemble the bowls, place a big handful of shredded lettuce or cabbage in each bowl, spoon cooked rice on top, add several spoonfuls of the shredded chicken, and serve with tortilla chips on the side. Garnish with avocado slices, green onions, and generous dollops of the cilantro lime sauce. Enjoy!

Tips & Variations

Use chicken thighs for more flavor and tenderness, or breasts if you prefer leaner meat.
Swap out the chunky red salsa for a mild or spicy version depending on your heat preference.
Add black beans or corn to the bowl for extra texture and nutrition.
For a dairy-free sauce, substitute mayo with avocado or a plant-based alternative.

Storage

Store any leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The cilantro lime sauce is best served fresh but can be kept refrigerated for 1-2 days.

How to Serve

A layered bowl with shredded dark reddish-brown seasoned meat on the right side, topped with a light green avocado slice; next to it is white rice with a few pieces of bright pink pickled onions above it; to the left of the rice are crispy golden brown chips, and near them some fresh green scallion slices; a dollop of creamy light green sauce with herbs is placed near the chips; a wedge of lime with a green-yellow gradient rests on top of the rice and chips; the bowl is round with a light beige rim, set on a white marbled texture with lime halves and more golden chips nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe on the stove instead of a crockpot?

Yes, you can cook the chicken in a Dutch oven or large pan over medium heat. Combine the chicken, salsas, hot sauce, taco seasoning, and water, then cook for 25-30 minutes until the chicken is fully cooked and shreds easily. Follow the same shredding and sauce steps afterward.

What can I serve this dish with besides rice and tortilla chips?

This dish is delicious with cauliflower rice for a low-carb option or served inside warm tortillas as tacos. It also pairs well with a fresh corn salad or black bean salad for a complete meal.