Crockpot Salsa Verde Chicken Tortilla Bowl

This Crockpot Salsa Verde Chicken Tortilla Bowl is a bold, flavorful, and low-effort dinner packed with tender shredded chicken, two zesty salsas, and a creamy cilantro‑lime sauce—perfect for busy weeknights or cozy weekends.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 4 servings

Course: Dinner, LUNCH

Cuisine: Mexican

Calories: 438

Ingredients Notes

Ingredients

For the Chicken

2 lbs chicken thighs or breasts use thighs for extra juiciness
¾ cup chunky red salsa spicy variety if desired
¾ cup salsa verde
2 tablespoons hot sauce Franks recommended
2 tablespoons salted butter
½ cup water

For the Cilantro Lime Sauce

1 bunch fresh cilantro stems removed
2 cloves garlic fresh
2 tablespoons lime juice fresh-squeezed
½ cup mayo full‑fat for best texture
1 tablespoon honey
salt to taste

For Serving

shredded lettuce or cabbage for bowl base
steamed cilantro rice
tortilla chips for crunch and scooping
pickled red onions
sliced avocado
shredded cheese
optional beans, green onions, jalapeños, lime wedges, sour cream

Notes

To make it spicier, add more hot sauce or jalapeños; for milder flavor, choose mild salsas and skip the hot sauce. For dairy-free, use dairy‑free mayo and omit cheese. The chicken and sauce can be prepped up to 3 days ahead—store separately and reheat gently with a splash of water. Freeze shredded chicken for up to 3 months.