Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe
This Crockpot Chicken Bowl recipe features tender, slow-cooked chicken breasts in a flavorful simmer or enchilada sauce, served over aromatic yellow rice seasoned with turmeric and chili powder. Topped with a vibrant homemade cilantro pesto, pickled onions, and fresh salad greens, these bowls are a delicious, easy-to-make meal perfect for a healthy and satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican-inspired
- Diet: Gluten Free
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
- Extra seasoning: 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
To Serve
- Pickled onions
- Sour cream and/or your favorite salsa
- Salad mix
Instructions
- Prepare the Crockpot Chicken: Place the chicken breasts in the slow cooker and pour the simmer or enchilada sauce over the top. Cook on high for 2 1/2 to 3 hours until the chicken is tender enough to shred. Once cooked, shred the chicken directly in the slow cooker using two forks.
- Thicken the Sauce: Stir the cornstarch slurry (cornstarch whisked with water) into the crockpot to thicken the sauce. Continue cooking for a few minutes until the sauce has thickened to your desired consistency. Add extra seasoning like chipotle powder, salt, and pepper to taste.
- Cook the Yellow Rice: 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, then cover and reduce heat to low. Simmer for 15 minutes until rice is cooked and water is absorbed. Remove the lid, fluff the rice with a fork, and adjust seasoning as needed.
- Make the Cilantro Pesto: In a small food processor or chopper, combine cilantro leaves, jalapeño (without ribs and seeds), garlic, lime juice and zest, olive oil or avocado oil, and roasted salted pistachios. Pulse until the mixture is smooth but still has some texture. Add water a little at a time if you prefer a thinner consistency.
- Assemble the Bowls: In serving bowls, add a base of yellow rice followed by a generous scoop of the shredded crockpot chicken. Top with fresh salad greens, pickled onions, and a dollop of the cilantro pesto. Add sour cream and/or your favorite salsa to taste. Serve immediately and enjoy!
Notes
- Use your favorite simmer sauce or enchilada sauce to customize flavor.
- Pickled onions add a tangy crunch that complements the savory chicken and pesto perfectly.
- Adjust the amount of jalapeño in the pesto to control heat level.
- The cornstarch slurry thickens the sauce nicely; omit if you prefer a thinner sauce.
- Leftover cilantro pesto can be refrigerated for up to 3 days or frozen for longer storage.
Keywords: crockpot chicken, yellow rice, cilantro pesto, slow cooker recipe, healthy chicken bowl, easy dinner, Mexican chicken bowl
