Crockpot Salsa Verde Chicken Tortilla Bowl.

Crockpot Salsa Verde Chicken Tortilla Bowl – an easy burrito-style Mexican rice bowl that’s easy to make and so delicious! Slow-cooked chicken in a mix of red salsa, salsa verde, and hot sauce. The chicken is then served over bowls of rice with a creamy homemade cilantro lime sauce. Of course, don’t forget to add all your favorite extras. Salty tortilla chips, pickled onion, and avocado are my favorites.

When my brothers and I were in middle school and high school, they would snowboard after school. This called for a second lunch/pre-dinner meal when they got home.

It was at this time when my love of cooking for others began. I’d often make them chicken and cheese quesadillas, which was their favorite (I really should share that recipe with you all!).

Other times, I’d make them burrito bowls, similar to what they would get at Chipotle.

The boys used to really pile their burrito bowls high, mainly with rice, chicken or steak, then salsa, a creamy sauce, and always an extra side of chips.

It’s still fun to make them burrito bowls when they’re back in Colorado.

Which is exactly what I ended up doing a couple of weeks ago when the entire family was visiting. This was the perfect crockpot recipe to make because I could easily feed everyone! Plus, I knew they all would really enjoy this! I doubled the chicken and made three batches of my homemade tortilla chips!

Everything was eaten and very much enjoyed!

Here are the details

Verde Chicken Ingredients

• chicken breasts or thighs – I like thighs best for the crockpot, but I use both breast and thighs since my mom prefers breast meat
• chunky red salsa – I love the Whole Foods 365 salsa. I usually buy the spicy
• salsa verde
• hot sauce – I use Franks
• salted butter

Cilantro Lime Sauce Ingredients

• fresh cilantro
• garlic
• lime juice
• mayo
• honey

Ingredients – for serving

• shredded lettuce – you can also use cabbage
• steamed rice – I like to stir in fresh cilantro
• tortilla chips
• pickled red onion
• avocado
• shredded cheese is delicious
• whatever else you enjoy in a burrito bowl!

Special Tools

You’ll need a crockpot for this recipe. Plus a blender or food processor for the sauce. You can also make the chicken in under 30 minutes in a dutch oven on the stove-top.

Steps

Step 1: mix and cook the chicken

Working inside the bowl of your crockpot, combine all of the ingredients: the chicken, red salsa, salsa verde, hot sauce, butter, and then add about 1/2 cup of water.

Slow-cook the chicken for a few hours. Slow cooking the chicken allows it to easily shred.

Or, as mentioned, cook on the stove.

Step 2: stir and shred the chicken

When the chicken is ready, give it a really good stir. As you’re stirring, the chicken should easily fall apart and shred.

Season the chicken with salt and keep it warm.

Step 3: the sauce

Start with the cilantro, garlic, and lime juice in the food processor. Pulse until the cilantro is finely chopped and almost into a paste.

Using a spoon, mix in the mayo and honey. Don’t blend the mayo in the food processor. If you do, the mayo may “break”, and the sauce will then be too thin.

Season the sauce with salt.

Step 4: create your bowls

Start with finely shredded lettuce on the bottom. Then pile on the rice and the chicken. To the side of the chicken, add plenty of tortilla chips. Then add pickled onions, avocado, and fresh limes. I like to add green onions too.

Then, add whatever other toppings you enjoy. We always add grated cheese to the steamed rice (so it melts). We usually skip the beans, but I know so many of you love them. Add what YOU like! Finish your bowls with a few spoonfuls of the cilantro sauce, plus extra sauce on the side.

This comes together simply. It’s a fun, family dinner for sure!

Looking for other Mexican recipes? Here are a few ideas: 

Avocado Shrimp Salsa

Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce

Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream

Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos

Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa

Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema

Lastly, if you make this Crockpot Salsa Verde Chicken Tortilla Bowl, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!