Name: Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Mexican
Ingredients: 1 lb. chicken breasts; 8 ounces of simmer sauce or enchilada sauce; 1 tablespoon cornstarch whisked into 1-2 tablespoons water; Chipotle powder, salt, and pepper, to taste; 1 cup white rice; 1 1/2 cups water; 1 tablespoon butter; 1/2 teaspoon salt; 1/2 teaspoon chili powder; 1/8 teaspoon turmeric; 1 1/2 cups cilantro leaves; 1/2 jalapeño, ribs and seeds removed; 1 clove garlic; Juice and zest of 1 lime; 1/4 cup olive oil or avocado oil; 1/2 cup roasted salted pistachios; Pickled onions; Sour cream and/or favorite salsa; Salad mix

Jump to Recipe

Introduction

This Crockpot Chicken Bowls recipe combines tender, flavorful chicken with bright yellow rice and a vibrant cilantro pesto. It’s an easy, comforting meal perfect for busy weeknights or casual gatherings. The pickled onions and pistachios add a delightful tang and crunch to every bite.

A patterned bowl holds a colorful layered dish. The bottom layer is bright yellow rice forming a base. On top of the rice and around the bowl are shredded orange-brown cooked meat on the right side, a pile of fresh dark green leafy salad mixed with thin slices of light and reddish radishes on the upper left, and thin slices of bright pink pickled onions near the center. Two dollops of thick mashed spreads sit near the salad and meat, one is light green and smooth, while the other is a coarser, dark green mixture with bits of seeds. A woman's hand with dark-painted nails is holding the bowl from the bottom left corner. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. chicken breasts
8 ounces simmer sauce or enchilada sauce (your choice)
1 tablespoon cornstarch whisked into 1-2 tablespoons water
Extra seasoning: chipotle powder, salt, and pepper (to taste)
1 cup white rice
1 1/2 cups water
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon turmeric
1 1/2 cups cilantro leaves
1/2 jalapeño, ribs and seeds removed
1 clove garlic
Juice and zest of 1 lime
1/4 cup olive oil or avocado oil
1/2 cup roasted salted pistachios
Pickled onions (for serving)
Sour cream and/or your favorite salsa (optional)
Salad mix (for serving)

Instructions

Step 1: Place the chicken breasts in the slow cooker and pour the simmer or enchilada sauce over them. Cook on high for 2 1/2 to 3 hours until the chicken is tender.
Step 2: Shred the chicken directly in the slow cooker using two forks. Stir in the cornstarch slurry to thicken the sauce. Season with chipotle powder, salt, and pepper to taste.
Step 3: Rinse the rice under cold water using a fine mesh colander. In a small saucepan, combine the rinsed rice, water, butter, salt, chili powder, and turmeric. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until the rice is cooked.
Step 4: Remove the lid and fluff the rice with a fork. Adjust seasoning if needed.
Step 5: To make the cilantro pesto, combine cilantro leaves, jalapeño, garlic, lime juice and zest, olive or avocado oil, and pistachios in a food processor. Blend until mostly smooth, leaving some texture. Add a little water if a thinner consistency is desired.
Step 6: To assemble the bowls, spoon the yellow rice into bowls, top with shredded chicken, salad greens, pickled onions, and a generous dollop of cilantro pesto. Add sour cream and salsa if you like.

Tips & Variations

Use leftover rotisserie chicken to save time.
Swap pistachios for toasted pepitas or pine nuts in the pesto.
Add black beans or corn to your bowls for extra color and protein.
For a milder pesto, omit the jalapeño or use less.
Pickled onions can be homemade or store-bought for convenience.

Storage

Store leftover chicken, rice, and pesto separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stove, stirring occasionally. Add fresh cilantro pesto just before serving for the best flavor.

How to Serve

On a white plate, there is a serving of white rice on the right side with soft, separate grains. To the left of the rice, there is bright green broccoli with tight florets, topped with light brown sauce drizzled unevenly over it. In front of and partially on top of the rice, there are small pieces of reddish-brown cooked chicken that look crispy, covered with more of the creamy light brown sauce. The dish is garnished with thinly sliced green onions scattered across the chicken and sauce. The plate is set on a white marbled surface with a silver fork resting on the right edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts?

Yes, but cooking time may need to be extended by 30 to 60 minutes to ensure the chicken is fully cooked and tender.

Is turmeric necessary for the yellow rice?

Turmeric gives the rice its vibrant yellow color and a subtle earthy flavor, but you can omit it if unavailable. The rice will still be delicious but less colorful.