Crockpot Salsa Verde Chicken Tortilla Bowl

Shredded Chicken Bowl with Cilantro-Lime Sauce

Part 1: Slow Cooker (Crockpot) Method

1. Cook the Chicken

1. In the bowl of your Crockpot, combine the chicken, red salsa, salsa verde, hot sauce, taco seasoning, butter, and $1/2$ cup of water.

2. Season generously with salt and pepper.

3. Cover and cook on LOW for $\mathbf{4}$ hours or on HIGH for $\mathbf{2}$ hours.

2. Shred and Finish

1. Remove the lid and use a fork or two to shred the chicken until it falls apart completely.

2. Taste and add more salt if needed. Keep warm until serving.

Part 1: Stovetop Method

1. Cook the Chicken

1. In a Dutch oven (or large pot), combine the chicken, red salsa, salsa verde, hot sauce, taco seasoning, and $1/2$ cup of water.

2. Season generously with salt and pepper.

3. Set the pot over medium heat and cook, stirring occasionally, for $25-30$ minutes until the chicken is cooked through and shreds easily.

2. Shred and Finish

1. Use a fork or two to shred the chicken until it falls apart completely.

2. Taste and add more salt if needed.

Part 2: Cilantro-Lime Sauce (Both Methods)

1. Add the cilantro, garlic, and lime juice to a blender or food processor.

2. Pulse until the cilantro and garlic are finely chopped.

3. Stir in the mayo and honey.

4. Season with salt to taste and set aside.

Part 3: Assembly (Both Methods)

1. Place a big handful of lettuce or cabbage into a serving bowl.

2. Spoon rice over the greens.

3. Add a couple of spoonfuls of the shredded chicken.

4. Top with slices of avocado and diced onions.

5. Drizzle generously with the cilantro-lime sauce and garnish with fresh cilantro.

6. Serve with chips on the side. Enjoy!