Introduction

This Crockpot Chicken Bowl with Yellow Rice and Cilantro Pesto is a vibrant and flavorful meal that comes together with minimal effort. Tender chicken simmers in a savory sauce while fragrant yellow rice cooks on the stove. Topped with a zesty cilantro pesto and pickled onions, it’s a comforting bowl perfect for busy weeknights.

A white patterned bowl holds a colorful layered dish with five main parts; in the bottom left is bright yellow rice, next to it on the right is shredded orange-brown cooked chicken, and above the chicken is a small pile of thin, curly pale pink onion slices. To the left of the onions is a scoop of green guacamole with a chunky texture, and on top of the guacamole is a dollop of green pesto with a coarse texture. The remaining top left side of the bowl is filled with fresh green leafy arugula and mixed salad leaves with a few colorful thin slices of radish. A woman's hand with brown nail polish holds the bowl against a white marbled surface. 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 to taste (chipotle powder, salt, pepper recommended)
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 your favorite salsa (optional)
Salad mix

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, then add extra seasoning like chipotle powder, salt, and pepper to taste.
Step 3: Rinse the white rice in 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. Cook for 15 minutes until the rice is tender.
Step 4: Remove the saucepan from heat and fluff the rice with a fork. Adjust seasoning if needed.
Step 5: In a food processor or small chopper, blend the cilantro leaves, jalapeño, garlic, lime juice and zest, olive oil, and pistachios until mostly smooth but with some texture remaining. Add a little water if you prefer a thinner pesto.
Step 6: To assemble the bowls, start with a base of yellow rice, add a scoop of the shredded chicken, a handful of salad greens, some pickled onions, and a generous dollop of cilantro pesto. Serve with sour cream or salsa if desired.

Tips & Variations

For extra heat, leave some jalapeño seeds in the pesto or sprinkle more chipotle powder on the chicken.
Use brown rice instead of white for a nuttier flavor; increase cooking time accordingly.
Swap pistachios for toasted almonds or pepitas in the pesto for a different crunch.
Make it vegetarian by substituting chicken with cooked chickpeas and using vegetable broth in the rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent drying. The cilantro pesto is best added fresh, but can be stored separately in the fridge for up to 2 days.

How to Serve

A white bowl with a dark blue grid pattern holds a colorful dish with four main layers: shredded brown meat on the top left, fluffy yellow rice on the bottom left, fresh mixed greens with sliced cucumber and orange carrot on the right, and thinly sliced pink onions in the middle on top. There is also a dollop of green sauce spread over the rice near the center. A woman's hand with white nail polish is holding the bowl from the left side, while another woman's hand with a ring is using a fork to scoop some green sauce. The background is a white marbled texture. 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 in this recipe?

Yes, you can use frozen chicken breasts; just increase the slow cooker time to about 4 to 5 hours on low or 3 to 4 hours on high until the chicken is fully cooked and tender.

What kind of simmer sauce works best?

Choose a flavorful enchilada or Mexican simmer sauce that you enjoy. Red enchilada sauces or creamy chipotle sauces both work well, adding different flavor profiles to the dish.

Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe

Print Recipe

★★★★★

4.5 from 772 reviews

This Crockpot Chicken Bowls recipe combines tender, slow-cooked chicken simmered in a flavorful sauce with vibrant yellow rice infused with chili powder and turmeric. Topped with a zesty cilantro pesto, pickled onions, and fresh salad greens, this dish offers a delicious and balanced meal that is perfect for easy weeknight dinners or meal prep.

Author: Lena
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: Mexican-inspired

Ingredients

Scale

For the Crockpot Chicken

1 lb. chicken breasts
8 ounces simmer sauce or enchilada sauce
1 tablespoon cornstarch whisked into 1–2 tablespoons water
Chipotle powder, salt, and pepper to taste

For the 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

For the 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

Additional Toppings and Garnishes

Pickled onions
Sour cream and/or your favorite salsa
Salad mix

Instructions

Cook the Chicken: Place the chicken breasts into your slow cooker and pour the simmer or enchilada sauce over the top. Set the slow cooker to high and cook for 2 1/2 to 3 hours until the chicken is fully cooked and tender.
Shred and Thicken Sauce: Using two forks, shred the chicken directly in the slow cooker. Stir in the cornstarch slurry gradually to thicken the sauce. Add chipotle powder, salt, and pepper to taste and mix well.
Prepare the Rice: Rinse the white rice under cold water using a fine mesh colander until the water runs clear. In a small saucepan, combine the rinsed rice, water, butter, salt, chili powder, and turmeric. Bring to a boil over medium-high heat.
Simmer the Rice: Once boiling, cover the pan with a lid and reduce the heat to low. Let the rice cook for 15 minutes without disturbing. After 15 minutes, remove the lid, fluff the rice with a fork, and season with additional salt 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 mostly smooth but still slightly textured. If too thick, add small amounts of water to reach desired consistency.
Assemble the Bowls: Start with a base of yellow rice in your bowls. Add a generous helping of the shredded crockpot chicken on top. Layer with salad greens, pickled onions, and a dollop of cilantro pesto. Optionally, add a spoonful of sour cream or your favorite salsa to finish.

Notes

Simmer or enchilada sauce can be store-bought or homemade; mild or spicy depending on your preference.
Adjust chipotle powder and jalapeño in the pesto according to spice tolerance.
Pickled onions add a necessary tang and contrast to the rich chicken and creamy pesto.
The rice and chicken can be made ahead of time and reheated for quick meal prep.
Feel free to swap pistachios with other nuts like cashews or almonds if preferred.

Keywords: crockpot chicken, slow cooker chicken, yellow rice, cilantro pesto, easy dinner bowl, Mexican chicken bowl, healthy chicken recipe