Introduction

This Crockpot Chicken Bowl with Yellow Rice and Cilantro Pesto is a flavorful and easy meal perfect for busy weeknights. Tender shredded chicken cooked in a savory sauce pairs beautifully with vibrant yellow rice and a zesty cilantro pesto. Add some fresh salad and pickled onions for a delicious, balanced bowl.

The dish is served in a white bowl with a blue geometric pattern, held by a woman's hand with dark nail polish. The bowl contains five visible layers arranged in a circular pattern: bright yellow rice at the bottom left, shredded reddish-brown cooked chicken on the bottom right, thinly sliced light pink onions on top of the chicken, fresh green leafy arugula mixed with thin slices of purple and white radishes on the upper half, and two dollops of sauces in the center—one light green smooth guacamole and the other a textured darker green pesto-like sauce. The whole image is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. chicken breasts

8 ounces simmer sauce or enchilada sauce of 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

Step 1: Place the chicken breasts in the slow cooker and cover them with the simmer or enchilada sauce. 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. Stir in the cornstarch slurry to thicken the sauce. Season with chipotle powder, salt, and pepper to taste.

Step 3: Rinse the white rice thoroughly in a fine mesh colander. In a small saucepan, combine the rinsed rice, water, butter, salt, chili powder, and turmeric. Bring to a boil.

Step 4: Once boiling, cover the saucepan, reduce heat to low, and cook for 15 minutes. Remove the lid, fluff the rice with a fork, and adjust seasoning as needed.

Step 5: For the cilantro pesto, blend cilantro leaves, jalapeño, garlic, lime juice and zest, olive or avocado oil, and roasted pistachios in a food processor or small chopper until mostly smooth, leaving some texture. Add water if you prefer a thinner consistency.

Step 6: To assemble the bowls, layer yellow rice, a scoop of the shredded chicken with sauce, salad greens, pickled onions, and a generous dollop of cilantro pesto. Top with sour cream or salsa if desired.

Tips & Variations

Use your favorite simmer or enchilada sauce to customize the flavor profile.

For extra creaminess in the pesto, add a small handful of grated Parmesan cheese.

Substitute pistachios with toasted almonds or walnuts for different textures and flavors.

Make the rice in advance and keep warm in a rice cooker to save time.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but increase the cooking time in the slow cooker by about 30 minutes to ensure the chicken is fully cooked through.

Is it possible to make the cilantro pesto without a food processor?

Yes, you can finely chop the ingredients and mix them by hand, though the texture will be chunkier. Using a mortar and pestle is another great option for traditional pesto texture.