Crockpot Salsa Verde Chicken Tortilla Bowl.
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
- 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 teaspoon honey
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Instructions
- 1. In the bottom of the crockpot bowl, mix the chicken, red salsa, salsa verge, 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.
- 2. Remove the lid and stir the chicken until it falls apart and shreds – season with salt.
- 3. To make the sauce. Add the cilantro, garlic, and lime juice to a blender/food processor. Pulse until chopped. Stir in the mayo and honey – season with salt.
- 4. Add a big handful of lettuce/cabbage to a bowl. Spoon over the rice. Add a couple spoonfuls of chicken, then chips on the side. Add avocado, onions, and lots of cilantro lime sauce. Enjoy!
- 1. In a Dutch oven, mix the chicken, red salsa, salsa verde, hot sauce, taco seasoning, and 1/2 cup of water – season well with salt and pepper. Set over medium heat and cook 25-30 minutes until the chicken is cooked through and shreds easily.
- 2. Stir the chicken until it falls apart and shreds easily – season with salt.
- 3. To make the sauce. Add the cilantro, garlic, and lime juice to a blender/food processor. Pulse until chopped. Stir in the mayo and honey – season with salt.
- 4. Add a big handful of lettuce/cabbage to a bowl. Spoon over the rice. Add a couple spoonfuls of chicken and then chips on the side. Add avocado, onions, and lots of cilantro lime sauce. Enjoy!
Source
Original recipe: View Original
