If you’re looking for a quick and delicious dinner that requires minimal effort, you’ve come to the right place. These Crockpot Salsa Verde Chicken Tortilla Bowls are the ultimate easy, weeknight dinner that will satisfy everyone at the table. The combination of tender shredded chicken simmered in tangy salsa verde, topped with fresh, zesty toppings, and served over a bed of rice or tortilla chips is a flavor explosion that’s both healthy and filling. Whether you’re meal prepping, feeding the family, or hosting a casual gathering, this recipe is one you’ll return to time and time again.
Why You’ll Love This Recipe
This recipe is a game-changer for busy weeknights and casual get-togethers. Here’s why it deserves a permanent spot in your recipe collection:
- Set-It-and-Forget-It Cooking: One of the best things about this recipe is the slow cooker. Simply toss in the ingredients, set the timer, and let the magic happen. No babysitting required!
- Packed with Flavor: The salsa verde gives the chicken a tangy, zesty kick, while the slow cooking process makes the chicken so tender it practically falls apart. Plus, you can top the bowls with all your favorite ingredients, making it as customizable as you want.
- Healthy Comfort Food: With lean chicken, fresh vegetables, and a variety of toppings like avocado and black beans, these bowls are the perfect balance of protein, healthy fats, and fiber. Whether you’re looking for a high protein meal or a low-calorie chicken meal prep, this recipe ticks all the boxes.
- Perfect for Meal Prep: This recipe is a dream come true for meal prep lovers. You can easily store leftovers for the week and quickly reheat them for lunch or dinner.
- Versatile & Customizable: Whether you’re following a keto meal plan, looking for a healthy comfort food option, or preparing a budget-friendly recipe, these bowls can be tailored to suit your dietary preferences. You can use cauliflower rice for a low carb option or quinoa for a nutrient-packed twist. The possibilities are endless!
What Makes This Recipe Special?
What makes these Crockpot Salsa Verde Chicken Tortilla Bowls truly special is their simplicity and versatility. The slow cooker takes care of all the work, infusing the chicken with the bold flavors of salsa verde, cumin, chili powder, and garlic. After just a few hours of cooking, you’ll have a delicious, tender chicken base that’s perfect for customizing with your favorite toppings.
The real fun begins when it’s time to build your bowl. You can choose from a variety of fresh and crunchy toppings like shredded lettuce, diced tomatoes, corn, black beans, and avocado. Add a sprinkle of cheese, a dollop of sour cream or Greek yogurt, and a squeeze of lime for an extra burst of flavor.
This dish isn’t just a dinner; it’s an experience. Every bite brings a perfect balance of creamy, tangy, savory, and crunchy textures that are so satisfying. It’s comfort food at its finest, with a healthy twist.
Ingredients
The image showcases a vibrant and appetizing bowl of Mexican-inspired food, likely a dish such as chicken tinga or a similar taco-style meal. The dish is served in a rustic brown ceramic bowl and features shredded chicken coated in a rich, savory sauce as the main component. It is garnished with colorful toppings, including fresh lime wedges, creamy sour cream, finely chopped red onions, and a dollop of green salsa verde. Crispy tortilla chips are nestled around the edges of the bowl, adding texture and crunch. In the background, there are additional elements like more lime slices, cilantro leaves, and a small bowl of pickled red cabbage, enhancing the overall freshness and flavor profile of the dish. The presentation is bright, inviting, and bursting with bold colors, making it look both delicious and satisfying.
- Chicken
- Salsa verde
- Garlic
- Cumin
- Chili powder
- Onion powder
- Salt and pepper
- Lime juice
- Cilantro (optional)
- Rice, cauliflower rice, or tortilla chips
- Black beans or pinto beans
- Corn kernels (fresh, frozen, or canned)
- Shredded lettuce
- Diced tomatoes or pico de gallo
- Avocado or guacamole
- Shredded cheese
- Sour cream or Greek yogurt
- Jalapeños, sliced
- Fresh cilantro and lime wedges
How to Make It Step-by-Step
Making Crockpot Salsa Verde Chicken Tortilla Bowls is a breeze! Follow these simple steps to create a satisfying and flavorful meal:
- Add the Ingredients to the Slow Cooker:
Place your chicken breasts or thighs into the crockpot. Pour the salsa verde over the chicken, ensuring it’s covered. Add minced garlic, ground cumin, chili powder, onion powder, salt, and pepper to the pot. Stir everything together to coat the chicken evenly with the spices. - Cook the Chicken:
Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should be tender and easy to shred with a fork when it’s done. - Shred the Chicken:
Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken back into the crockpot and stir to combine it with the salsa verde sauce. Add fresh lime juice and chopped cilantro for a burst of flavor. Let everything sit for a few minutes to soak up the juices. - Assemble the Bowls:
Now it’s time to assemble your bowls! Start by adding a scoop of rice, cauliflower rice, or tortilla chips as your base. Then, top it with the tender salsa verde chicken and your choice of toppings. Popular options include black beans, corn, shredded lettuce, diced tomatoes, avocado, shredded cheese, sour cream or Greek yogurt, and sliced jalapeños. Squeeze some fresh lime juice over the top to brighten up the flavors. - Serve and Enjoy!
Serve the bowls immediately and enjoy! These bowls are perfect for a quick dinner, meal prep, or casual entertaining with friends and family. They’re vibrant, satisfying, and packed with flavor in every bite.
Tips for Best Results
- Choose the Right Cut of Chicken: While both chicken breasts and thighs work well, chicken thighs tend to be more flavorful and juicy. Thighs are also more forgiving if cooked for a little longer.
- Customize the Toppings: One of the best parts of this dish is how versatile it is. Add your favorite toppings based on what you have in your pantry or your dietary preferences. For a high protein meal, add more black beans or chicken. For a low-calorie chicken meal prep, skip the cheese and use Greek yogurt instead of sour cream.
- Use Fresh Salsa Verde: If possible, try making your own salsa verde from scratch. The fresh tomatillos, cilantro, and lime give the sauce a brighter, more authentic flavor. However, store-bought salsa verde works just as well and saves you time.
- Make It Spicy: If you like things with a bit of heat, add extra jalapeños or a splash of hot sauce. You can also use a spicier salsa verde for a more fiery kick.
Ingredient Substitutions & Variations
- Quinoa Instead of Rice: If you want a healthier, gluten-free option, use quinoa instead of rice. Quinoa adds extra protein and fiber, making it a great choice for those on a keto meal plan or looking to increase their high protein high carb low fat meals.
- Dairy-Free: To make this recipe dairy-free, simply omit the shredded cheese and sour cream. You can also use dairy-free cheese or sour cream alternatives if you prefer.
- Make It Creamy: For a richer, creamier dish, stir in a dollop of cream cheese or Greek yogurt at the end. This adds a velvety texture to the salsa verde sauce.
- Vegetable Boost: Add more veggies for extra nutrition. Bell peppers, zucchini, or even spinach can be cooked directly in the slow cooker with the chicken.
- Tacos or Burritos: Want a twist? Use this same recipe to make tacos or burritos! Just wrap the shredded chicken and toppings in tortillas instead of serving it in bowls.
Serving Suggestions
The image showcases a vibrant and appetizing bowl of Mexican-inspired food, likely a dish such as chicken tinga or a similar taco-style meal. The dish is served in a rustic brown ceramic bowl and features shredded chicken coated in a rich, savory sauce as the main component. It is garnished with colorful toppings, including fresh lime wedges, creamy sour cream, finely chopped red onions, and a dollop of green salsa verde. Crispy tortilla chips are nestled around the edges of the bowl, adding texture and crunch. In the background, there are additional elements like more lime slices, cilantro leaves, and a small bowl of pickled red cabbage, enhancing the overall freshness and flavor profile of the dish. The presentation is bright, inviting, and bursting with bold colors, making it look both delicious and satisfying.
- Rice or Quinoa: This dish works perfectly with a base of fluffy rice or quinoa. You can even make it low carb by using cauliflower rice for a lighter option.
- Tortilla Chips: For a fun and crunchy alternative, serve the chicken over crispy tortilla chips to make a nacho-inspired dish.
- Fresh Toppings: Freshness is key! Don’t forget to load your bowls with crunchy shredded lettuce, creamy avocado, and zesty salsa. Lime wedges and fresh cilantro really bring everything together.
- Pair with a Simple Side Salad: To balance out the richness of the chicken, serve a light side salad with a tangy vinaigrette. This keeps the meal fresh and adds a bit of crunch.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: Pair this dish with a refreshing drink like iced tea, lemonade, or sparkling water with lime. For an adult option, a cold beer or a light margarita would complement the bold flavors perfectly.
- Side Dishes: Serve alongside roasted vegetables like sweet potatoes or a fresh cucumber and tomato salad. Roasted corn on the cob or grilled bell peppers also make great side dishes for a more substantial meal.
How to Store and Reheat Leftovers
- Storage: Leftovers store well in an airtight container in the refrigerator for up to 4 days. You can also store the chicken separately from the rice or chips for easier meal prep.
- Freezing: The shredded chicken (without the toppings) can be frozen for up to 2 months. To freeze, let the chicken cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Reheating: To reheat, simply warm the chicken in a skillet over medium heat or in the microwave in short intervals. If it’s too thick, add a splash of water or broth to loosen it up.
Make-Ahead and Freezer Tips
- Make-Ahead: This recipe is perfect for making ahead. You can cook the chicken earlier in the day and then assemble your bowls when you’re ready to serve. It’s also great for meal prep—just store the chicken and rice separately and assemble the bowls throughout the week.
- Freezer-Friendly: If you’re meal prepping for the future, freeze the shredded chicken for later. It’s ideal for busy weeks when you want a quick and healthy meal on hand.
Common Mistakes to Avoid
- Overcooking the Chicken: While it’s hard to overcook chicken in a slow cooker, you should still be mindful of the time. Overcooked chicken can become dry, so make sure you’re not leaving it in the crockpot for too long.
- Skipping the Lime Juice: Lime juice really brightens up the flavors of the chicken, so don’t skip it! It adds a fresh, zesty finish that balances the richness of the salsa verde.
Frequently Asked Questions (FAQ)
Can I use frozen chicken?
Yes, you can! Just increase the cooking time and make sure the chicken reaches an internal temperature of 165°F (74°C). For best texture, thaw the chicken before cooking.
Is salsa verde spicy?
Most salsa verde is mild to medium. If you’re sensitive to heat, check the label, or make your own to control the spice level.
Can I make this recipe dairy-free?
Absolutely! Simply skip the cheese and sour cream, or use dairy-free alternatives.
Can I double the recipe?
Yes, you can double the recipe, just make sure your slow cooker is large enough to accommodate the extra chicken and sauce.
Can I cook this in an Instant Pot?
Yes, you can cook this in an Instant Pot. Just cook the chicken on high pressure for 12 minutes, then shred it and stir in the salsa verde sauce.
Cooking Tools You’ll Need
- Slow Cooker
- Forks for shredding chicken
- Knife and cutting board
- Skillet (if you prefer to sear the chicken before cooking)
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Crockpot Salsa Verde Chicken Tortilla Bowl
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 cups salsa verde (store-bought or homemade)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt and pepper
- 1 tablespoon lime juice
- optional chopped cilantro
- 1 cup cooked rice or quinoa (per bowl)
- optional black beans or pinto beans
- optional corn kernels (fresh, frozen, or canned)
- optional shredded lettuce
- optional diced tomatoes or pico de gallo
- optional avocado or guacamole
- optional shredded cheese
- optional sour cream or Greek yogurt
- optional jalapeños, sliced
- optional fresh cilantro and lime wedges for garnish
Instructions
- Place the chicken in the slow cooker. Pour the salsa verde over the chicken and sprinkle with ground cumin, garlic powder, onion powder, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir in the lime juice and chopped cilantro (if using). Let it sit for a few minutes to soak up the juices.
- To assemble, add a scoop of cooked rice or quinoa to each bowl. Top with the shredded salsa verde chicken and your favorite toppings.
- Add black beans, corn, shredded lettuce, diced tomatoes, avocado, shredded cheese, sour cream, jalapeños, and garnish with fresh cilantro and lime wedges.
