Name: Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Mexican-inspired
Ingredients: 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; 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

Introduction

This Crockpot Chicken Bowl with Yellow Rice and Cilantro Pesto is a flavorful, easy-to-make meal perfect for busy days. Tender shredded chicken simmers in a zesty sauce while the vibrant yellow rice and fresh cilantro pesto bring brightness to every bite. It’s a wholesome dish that comes together effortlessly in your slow cooker.

A white bowl with a blue geometric pattern holds a colorful layered dish. The bottom layer is bright yellow rice, followed by pulled shredded orange chicken on one side. Next to the chicken is a thick green pesto sauce with a coarse texture. Above this are thin slices of pink pickled onions, and a mixture of fresh green leafy veggies including arugula and purple-veined radish slices fills the remainder of the bowl. A scoop of mashed avocado sits near the greens, adding a creamy light green element. A woman's hand holds the bowl from the bottom left, showing painted nails. The background is a white marbled texture. 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

Additional seasoning: chipotle powder, salt, and pepper to taste

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 (optional but recommended)

Sour cream and/or salsa (optional)

A salad mix of your choice

Instructions

Step 1: Place the chicken breasts in a 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 cooked through and tender.

Step 2: Shred the chicken directly in the slow cooker using two forks. Stir in the cornstarch slurry to thicken the sauce. Season with chipotle powder, salt, and pepper to taste.

Step 3: Rinse the rice in a fine mesh colander under cold water until the water runs clear. In a small saucepan, combine the rice, water, butter, salt, chili powder, and turmeric. Bring to a boil over medium-high heat.

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

Step 5: In a food processor or small chopper, combine cilantro leaves, jalapeño, garlic, lime juice and zest, olive oil, and pistachios. Blend until smooth but still slightly textured. Add a little water if you prefer a thinner pesto.

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

Tips & Variations

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

For a vegan version, substitute chicken with tofu or chickpeas and use a plant-based sauce.

Pickled onions add brightness and acidity but can be swapped for fresh red onion or omit if preferred.

Add avocado slices or a squeeze of extra lime juice for more freshness.

If you don’t have pistachios, toasted almonds or walnuts work well in the cilantro pesto.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just increase the cooking time in the slow cooker by about 30 minutes to ensure they cook through completely.

Is it possible to make the rice in the slow cooker as well?

While you can cook rice in a slow cooker, it’s quicker and gives better texture to cook it separately on the stove as described. This method also lets you add turmeric and spices for vibrant flavor.