Crockpot Salsa Verde Chicken Tortilla Bowl

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1. 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. 2
   Remove the lid and stir the chicken until it falls apart and shreds - season with salt.
3. 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. 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!.
5. 5
   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.
6. 6
   Stir the chicken until it falls apart and shreds easily - season with salt.
7. 7
   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.
8. 8
   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!.