Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe
This Crockpot Chicken Bowls recipe combines tender slow-cooked chicken simmered in flavorful sauce, vibrant yellow rice infused with chili and turmeric, and a zesty cilantro pesto. Topped with crunchy pistachios, pickled onions, and fresh salad greens, this easy-to-make, comforting bowl is perfect for a nutritious weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Crockpot Chicken
- 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
Yellow Rice
- 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
Cilantro Pesto
- 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
Toppings and Extras
- Pickled onions
- Sour cream and/or favorite salsa
- Salad mix
Instructions
- Prepare the Crockpot Chicken: Place the chicken breasts into the slow cooker and pour over the simmer or enchilada sauce. Cook on high heat for 2 1/2 to 3 hours until the chicken is tender.
- Shred and thicken the chicken: Using two forks, shred the chicken directly in the slow cooker. Whisk together cornstarch with water to create a slurry, then add it to the slow cooker to thicken the sauce. Stir gently and season with chipotle powder, salt, and pepper to taste.
- Cook the Yellow Rice: Rinse the white rice thoroughly using a fine mesh colander. In a small saucepan, combine rinsed rice, water, butter, salt, chili powder, and turmeric. Bring to a boil over medium-high heat.
- Simmer the rice: Once boiling, cover the saucepan with a tight-fitting lid, reduce heat to low, and let cook undisturbed for 15 minutes. Afterward, remove the lid, fluff the rice with a fork, and taste to adjust seasoning if needed.
- Make the Cilantro Pesto: In a small food processor or chopper, combine cilantro leaves, jalapeño, garlic, lime juice and zest, olive or avocado oil, and roasted salted pistachios. Pulse until the mixture is smooth but with some texture left. Add water sparingly if you prefer a thinner consistency.
- Assemble the Bowls: Start with a base of yellow rice, add a generous scoop of shredded crockpot chicken, a handful of fresh salad greens, and a spoonful of pickled onions. Top with a dollop of cilantro pesto and optional sour cream or salsa as desired. Serve immediately.
Notes
- For the simmer sauce, enchilada sauce, or salsa, choose your favorite brand or homemade version for best flavor.
- Pickled onions add a tangy crunch and are highly recommended for authentic flavor contrast.
- You can substitute pistachios with other nuts like almonds or cashews in the pesto if preferred.
- This dish is versatile and served hot; leftover components can be refrigerated separately for up to 3 days.
Keywords: crockpot chicken, yellow rice, cilantro pesto, slow cooker recipe, easy dinner bowl, healthy chicken bowl, Mexican inspired meals
