Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe
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.
- 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
