Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe

Introduction

Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto are a vibrant and comforting meal perfect for busy days. This recipe combines tender slow-cooked chicken with flavorful yellow rice and a fresh, zesty cilantro pesto for a satisfying and easy dinner.

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)
• 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
• Salad mix

Instructions

1. Step 1: Place the chicken breasts in the slow cooker and cover with your chosen sauce. 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 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 rinsed rice, water, butter, salt, chili powder, and turmeric. Bring to a boil. Cover, reduce heat to low, and cook for 15 minutes.
5. Step 5: Remove the saucepan from heat, uncover, and fluff the rice with a fork. Adjust seasoning if needed.
6. Step 6: In a food processor or small chopper, blend cilantro leaves, jalapeño, garlic, lime juice and zest, olive or avocado oil, and pistachios until mostly smooth but still textured. Add water as needed to adjust consistency.
7. Step 7: Assemble your bowls by layering yellow rice, shredded chicken with sauce, salad greens, pickled onions, and a generous dollop of cilantro pesto. Serve with sour cream or salsa if desired.

Tips & Variations

• Use your favorite simmer or enchilada sauce for variety or make your own for a custom flavor.
• For extra crunch, sprinkle toasted pistachios on top of the finished bowl.
• Substitute brown rice for a nuttier texture but adjust cooking time accordingly.
• If you prefer less heat, reduce or omit the jalapeño in the pesto.

Storage

Store leftover chicken, rice, and pesto separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice in the microwave or on the stovetop until warm. Add fresh cilantro pesto after reheating to maintain its bright flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts in the slow cooker, but add extra cooking time to ensure they are fully cooked and tender.

Is there a substitute for cornstarch to thicken the sauce?

You can use arrowroot powder or flour mixed with water as a thickener if you prefer. Add gradually while stirring until the sauce reaches your desired consistency.