Crockpot Salsa Verde Chicken Tortilla Bowl Recipe

If you’re looking for a flavorful, easy-to-make meal that requires minimal effort, the Crockpot Salsa Verde Chicken Tortilla Bowl is a fantastic choice. This dish is not only healthy and hearty but also packed with vibrant flavors that everyone in your family will love. The slow cooking process helps tenderize the chicken, while the salsa verde infuses it with a tangy, zesty kick. By the time it’s ready to serve, you’ll have a warm, delicious bowl filled with juicy chicken, savory toppings, and crispy tortilla strips—all cooked in one pot.

Why Choose a Crockpot for Salsa Verde Chicken Tortilla Bowls?

a. Set It and Forget It

One of the biggest reasons people love using a crockpot is convenience. With the salsa verde chicken tortilla bowl, all you need to do is add the ingredients to the slow cooker, set it, and let it cook. There’s no need to spend hours in the kitchen, and you won’t need to constantly monitor the dish as it simmers.

b. Tender Chicken Every Time

Slow cooking is perfect for making tender, juicy chicken. As the chicken cooks on low heat over several hours, it becomes incredibly moist and easily shredded, making it perfect for a tortilla bowl. The salsa verde acts as both a marinade and cooking liquid, infusing the chicken with flavor as it simmers.

c. Minimal Cleanup

Since everything is cooked in the crockpot, you don’t have to worry about using multiple pots and pans. After serving, clean-up is a breeze, making this a hassle-free meal option for busy nights or when hosting.

d. Perfect for Meal Prep

The salsa verde chicken tortilla bowls are great for meal prep. You can cook the chicken in bulk and store individual portions in containers to enjoy later in the week. The chicken also freezes well, so you can make extra and have a meal on hand for future busy days.

Health Benefits of the Ingredients

The ingredients for this salsa verde chicken tortilla bowl come together to create a meal that’s both nutritious and satisfying. Here’s a breakdown of the health benefits of some key ingredients:

a. Chicken

Chicken is an excellent source of lean protein, which is important for muscle repair, immune function, and overall health. It’s also low in fat, especially if you choose chicken breasts, making it a healthy choice for those looking to manage their weight.

b. Salsa Verde

Salsa verde is made from tomatillos, green chili peppers, cilantro, garlic, and onions. It’s packed with vitamin C, an antioxidant that supports immune function and promotes skin health. Tomatillos are also a good source of fiber, potassium, and magnesium, contributing to healthy digestion and heart health.

c. Avocado

Avocados are rich in healthy monounsaturated fats, which can help reduce bad cholesterol levels and lower the risk of heart disease. They also contain fiber, potassium, and several vitamins, including vitamin E, which helps protect against inflammation and oxidative stress.

d. Tortilla Strips

While tortilla strips are often fried, using baked strips or opting for whole grain tortillas can provide a healthier alternative. Whole grain tortillas offer more fiber and essential nutrients, helping to regulate blood sugar levels and improve digestion.

e. Greek Yogurt

Greek yogurt is an excellent source of protein and probiotics. It helps support gut health and digestion. It’s also lower in sugar compared to regular yogurt, making it a healthier choice for adding creaminess to your bowl.

Step-by-Step Recipe: How to Make Crockpot Salsa Verde Chicken Tortilla Bowls

This recipe is designed to be simple, with minimal prep time and easy instructions.

Step 1: Prepare the Chicken

1. Sear the Chicken (Optional): If you want a richer flavor, heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until they develop a golden crust. This step is optional but adds a depth of flavor. Once seared, transfer the chicken breasts to the crockpot.

2. Season the Chicken: Sprinkle the chicken breasts with taco seasoning. You can also add a pinch of salt and pepper for extra seasoning.

Step 2: Add the Salsa Verde

1. Add Salsa Verde: Pour the salsa verde over the chicken breasts in the crockpot. If you prefer a more saucy bowl, you can add more salsa verde or some chicken broth.

2. Add Aromatics: Add the minced garlic and chopped onions on top of the chicken. This will infuse the chicken with even more flavor as it cooks.

Step 3: Slow Cook the Chicken

1. Set the Crockpot: Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours. The chicken should be fully cooked and tender by the end of the cooking time.

2. Shred the Chicken: Once the chicken is cooked through, remove the chicken breasts from the crockpot and shred the chicken using two forks. Return the shredded chicken to the crockpot, stirring it into the salsa verde mixture. This will allow the chicken to soak up all the flavorful juices.

Step 4: Make the Tortilla Strips

1. Preheat Oven: Preheat the oven to 375°F (190°C).
2. Slice the Tortillas: Cut the tortillas into thin strips.
3. Season the Strips: Toss the tortilla strips with a little olive oil and salt, then spread them in a single layer on a baking sheet.
4. Bake: Bake for about 10-12 minutes or until golden and crispy. Keep an eye on them to avoid burning. Once baked, set them aside to cool.

Step 5: Assemble the Tortilla Bowls

1. Build the Base: Scoop some of the shredded salsa verde chicken into individual bowls.
2. Add the Toppings: Top the chicken with your choice of toppings, such as avocado slices, Greek yogurt (or sour cream), shredded cheese, fresh cilantro, and jalapeños. Squeeze lime juice over the top for a burst of freshness.
3. Crispy Tortilla Strips: Add the crispy tortilla strips on top for added crunch and texture.

Tips and Tricks for the Perfect Bowl

• Customize the Spice Level: Adjust the amount of salsa verde and jalapeños based on your preferred spice level. If you like things extra spicy, consider adding a few dashes of hot sauce or cayenne pepper.
• Use Bone-In Chicken for Extra Flavor: If you prefer, you can use bone-in chicken thighs or breasts. Just be sure to remove the bones before shredding the meat.
• Make It a Freezer Meal: You can prepare the chicken and salsa verde mixture in advance and freeze it for later use. Simply place the chicken, salsa verde, and taco seasoning in a freezer bag and store it for up to 3 months. When you’re ready, thaw it overnight in the fridge, then cook it in the crockpot.
• Add Veggies: For extra nutrition, consider adding vegetables like corn, bell peppers, or black beans to the crockpot in the last hour of cooking.

Flavor Variations and Customizations

This recipe is highly customizable to suit your preferences. Here are a few ways to switch things up:

a. Swap Salsa Verde for Red Salsa

If you prefer a spicier and richer flavor, swap the salsa verde for your favorite red salsa. This will give the chicken a more traditional salsa taste.

b. Go Vegan or Vegetarian

You can easily make this a vegan or vegetarian dish by replacing the chicken with plant-based protein. Consider using:

• Jackfruit: A great meat substitute that shreds similarly to chicken.
• Tofu or Tempeh: Marinated in salsa verde and cooked in the crockpot.

c. Add Beans for Extra Protein

You can add black beans, pinto beans, or kidney beans to the crockpot for a heartier, protein-packed dish. Add them in the last 30 minutes of cooking to warm them through.

Serving Ideas

The salsa verde chicken tortilla bowls are perfect on their own, but you can pair them with some delicious sides to make a complete meal:

• Mexican Rice: Serve with a side of fluffy cilantro-lime rice or Mexican-style rice.
• Corn on the Cob: Grilled or roasted corn on the cob adds sweetness and texture.
• Guacamole: Fresh guacamole is the perfect creamy complement to this dish.
• Chips and Salsa: Serve with tortilla chips and extra salsa for dipping.

Conclusion

The Crockpot Salsa Verde Chicken Tortilla Bowl is a perfect combination of convenience, flavor, and nutrition. It’s an easy, one-pot meal that takes little effort to prepare, yet delivers a big punch in terms of taste. Whether you’re feeding a crowd, meal prepping for the week, or enjoying a cozy dinner at home, this recipe is guaranteed to satisfy. Plus, the customizable toppings and variations allow you to make the dish your own, making it a versatile and adaptable option for any occasion.

Yield: 6

Crockpot Salsa Verde Chicken Tortilla Bowl Recipe

Print

If you're looking for a flavorful, easy-to-make meal that requires minimal effort, the Crockpot Salsa Verde Chicken Tortilla Bowl is a fantastic choice. This dish is not only healthy and hearty but also packed with vibrant flavors that everyone in your family will love. The slow cooking process helps tenderize the chicken, while the salsa verde infuses it with a tangy, zesty kick. By the time it’s ready to serve, you'll have a warm, delicious bowl filled with juicy chicken, savory toppings, and crispy tortilla strips—all cooked in one pot.

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts (or thighs)
• 1 jar (16 oz) salsa verde (green salsa)
• 1 packet taco seasoning (or homemade)
• 1 cup chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp ground cumin
• ½ tsp garlic powder
• Salt and pepper, to taste
• Tortilla chips (for serving)
• Optional toppings:
• Shredded cheese (cheddar or Mexican blend)
• Sour cream or Greek yogurt
• Sliced avocado or guacamole
• Fresh cilantro, chopped
• Lime wedges

Instructions

1. Prepare the chicken: Place the chicken breasts (or thighs) in the bottom of the crockpot.
2. Add the liquids: Pour the salsa verde and chicken broth over the chicken. Add the taco seasoning, cumin, garlic powder, salt, and pepper. Stir everything together to coat the chicken.
3. Cook: Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and can easily be shredded with a fork.
4. Shred the chicken: Once the chicken is done, use two forks to shred it directly in the crockpot, mixing it with the salsa and broth.
5. Add the beans and corn: Stir in the black beans and corn. Let everything heat through for about 5 minutes.
6. Serve: To serve, place a handful of tortilla chips in a bowl. Spoon the salsa verde chicken mixture over the chips. Top with shredded cheese, sour cream, avocado, cilantro, and a squeeze of lime if desired.

Notes

Toppings: Feel free to get creative with your toppings! Some other great options are jalapeños, diced tomatoes, or a drizzle of hot sauce.

Make it a burrito bowl: If you prefer, you can serve this over rice instead of tortilla chips for a more filling meal.

Make ahead: The shredded salsa verde chicken can be stored in the fridge for up to 4 days, or frozen for up to 3 months. It's great for meal prep!