Creator @jackiehartlaub shares an incredibly easy meal prep recipe for Salsa Verde Chicken Bowls. This dish requires minimal effort and no chopping, featuring tender chicken thighs cooked in a slow cooker and topped with a homemade jalapeño ranch sauce.
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To make the jalapeño ranch sauce, combine the entire can of pickled jalapeños (with juice), cilantro, and Greek yogurt in a personal blender.
Blend until smooth. Then, add the packet of ranch seasoning mix and blend again to combine.
Pour the finished sauce into a squeeze bottle and refrigerate until ready to use.
To a slow cooker, add the jar of salsa verde, crushed garlic cubes, and chicken bouillon powder.
Add the chicken thighs to the slow cooker and use tongs to ensure they are fully submerged in the salsa mixture.
Cover the slow cooker and cook on high for approximately 4 hours, or until the chicken is tender and cooked through.
To serve, place a bed of cooked white rice in a bowl. Top with the cooked chicken thighs and shred with a fork.
Ladle some of the cooking liquid from the slow cooker over the chicken and rice, then drizzle generously with the jalapeño ranch sauce.
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