Crockpot Salsa Verde Chicken Tortilla Bowl

Crockpot

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!

Stove

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!