Crockpot Salsa Verde Chicken Tortilla Bowl
Crockpot Salsa Verde Chicken Tortilla Bowls are an easy, flavor-packed meal featuring tender shredded chicken slow-cooked in tangy salsa verde, served over rice or quinoa with your favorite toppings. It’s a wholesome and customizable dish perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Halal
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 cups salsa verde (store-bought or homemade)
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1 cup cooked rice or quinoa, per bowl
- Toppings: shredded lettuce, diced tomatoes, corn, black beans, avocado, shredded cheese, sour cream, chopped cilantro, lime wedges
Instructions
- Place chicken in a crockpot. Pour salsa verde over the top and sprinkle with 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 chicken is tender and easily shredded.
- Shred chicken in the crockpot and stir to combine with the sauce.
- To serve, scoop rice or quinoa into bowls and top with shredded salsa verde chicken.
- Add desired toppings and a squeeze of lime. Serve warm.
Notes
- Use a mix of chicken breasts and thighs for more flavor.
- Meal prep friendly—store chicken and rice separately and assemble bowls as needed.
- Make it dairy-free by omitting cheese and sour cream.
- Add jalapeños or hot sauce for extra heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 43g
- Cholesterol: 110mg
Find it online: https://ukfinda.com/crockpot-salsa-verde-chicken-tortilla-bowl/