Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe

Introduction

This Crockpot Chicken Bowl with Yellow Rice and Cilantro Pesto is a flavorful, easy-to-make meal perfect for busy weeknights. Tender chicken slowly cooked in a zesty sauce pairs beautifully with bright yellow rice and a vibrant, fresh pesto. Top it all off with pickled onions and a simple salad for a satisfying bowl.

Ingredients

• 1 lb. chicken breasts
• 8 ounces simmer sauce or enchilada sauce
• 1 tablespoon cornstarch whisked into 1-2 tablespoons water
• Extra seasoning to taste (chipotle powder, salt, pepper)
• 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 topping)
• Sour cream and/or your favorite salsa
• A salad mix

Instructions

1. 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.
2. Step 2: Shred the chicken directly in the slow cooker using two forks. Stir in the cornstarch slurry to thicken the sauce. Add additional chipotle powder, salt, and pepper to taste.
3. Step 3: Rinse the white rice in a fine mesh colander until the water runs clear.
4. Step 4: In a small saucepan, combine the 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.
5. Step 5: Remove the lid from the rice and fluff it with a fork. Adjust seasoning if needed.
6. Step 6: In a food processor or small chopper, blend the cilantro leaves, jalapeño, garlic, lime juice and zest, olive or avocado oil, and pistachios. Process until the mixture is thick but with some texture remaining. Add a little water if you prefer a thinner consistency.
7. Step 7: To assemble, scoop the yellow rice into bowls, add a portion of the shredded chicken with sauce, some salad greens, and a spoonful of cilantro pesto on top.
8. Step 8: Garnish with pickled onions and serve with sour cream and/or your favorite salsa on the side.

Tips & Variations

• Use a smoky chipotle powder to add depth and a mild heat to the chicken.
• Swap pistachios for toasted pepitas or walnuts in the pesto for a different nutty flavor.
• For extra freshness, add diced avocado or chopped tomatoes as toppings.
• Make the cilantro pesto ahead and store it in the fridge to save time on busy days.
• If you don’t have a slow cooker, bake chicken breasts covered with sauce in a 350°F oven for 25-30 minutes and shred once cooked.

Storage

Store leftover chicken, rice, and pesto separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice gently on the stove or in the microwave, stirring occasionally. The pesto is best served fresh but can be stored covered with a thin layer of oil to prevent browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but it will require a longer cooking time and more water. Adjust accordingly and cook until tender.

What kind of simmer sauce works best?

Choose a flavorful sauce like a creamy enchilada sauce, green chili sauce, or a tomato-based Mexican simmer sauce for the best results. Pick one you enjoy eating on its own.