Crockpot Salsa Verde Chicken + White Bean “Ranch” Bowls

Ingredients

• Chicken thighs or breasts — 2 lb
• Salsa verde — 16 oz (1 jar) 16 oz
• Cannellini beans, drained & rinsed — 15 oz 1 can
• Diced green chiles (optional) — 4 oz (1 can) 4 oz
• Cumin 1 tsp
• Garlic powder 1 tsp
• Kosher salt 1 tsp
• To serve (pick one): shredded lettuce + tortilla chips OR cooked rice 0 unit
• Toppings (optional): shredded cheese, diced tomatoes, cilantro 0 unit
• Yogurt “ranch” drizzle (no citrus): plain Greek yogurt 3/4 cup + dried dill 1 tsp (or ranch seasoning 1–2 tsp) + water 1–3 tbsp + pinch salt 0 unit

Steps

1. Add chicken, salsa verde, beans, green chiles (if using), cumin, garlic powder, and salt to a slow cooker.
2. Cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken reaches 165°F and shreds easily.
3. Shred chicken in the slow cooker, stir well, and serve over lettuce/chips (or rice). Add toppings and yogurt drizzle.