Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe
This delicious Crockpot Chicken Bowls recipe features tender slow-cooked chicken breasts simmered in flavorful sauce, paired with vibrant yellow rice infused with turmeric and chili powder. Topped with a zesty homemade cilantro pesto, pickled onions, and fresh salad greens, these bowls are a perfect balanced meal packed with bold flavors and simple prep.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- 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
- 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
- Cook the Chicken: Place the chicken breasts in a slow cooker and pour the simmer sauce or enchilada sauce over them. Cook on high for 2 1/2 to 3 hours until the chicken is fully cooked and tender. Shred the chicken directly in the slow cooker using two forks.
- Thicken the Sauce: Stir the whisked cornstarch slurry into the sauce in the slow cooker to thicken. Cook for an additional 5-10 minutes until the sauce has thickened. Add chipotle powder, salt, and pepper to taste.
- Prepare the Yellow Rice: Rinse the white rice thoroughly in a fine mesh colander. 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 rice is cooked and water absorbed.
- Fluff and Season Rice: Remove the lid from the rice, fluff with a fork to separate grains, and adjust seasoning as desired.
- Make the Cilantro Pesto: In a food processor or small chopper, blend the cilantro leaves, jalapeño, garlic, lime juice and zest, olive or avocado oil, and roasted salted pistachios until a thick, textured sauce forms. Add water sparingly if a thinner consistency is preferred.
- Assemble the Bowls: In serving bowls, place a scoop of the yellow rice, a portion of the shredded chicken with sauce, a handful of salad greens, a spoonful of pickled onions, and a generous dollop of cilantro pesto on top. Add sour cream and/or salsa if desired.
Notes
- Use your favorite store-bought simmer or enchilada sauce; smoky chipotle or green enchilada sauces work great for flavor variation.
- Pickled onions add a wonderful tang and crunch that complements the rich chicken and pesto—don’t skip them!
- For a nut-free pesto, substitute pistachios with pumpkin seeds or omit entirely.
- This recipe is easily customizable: swap white rice for brown rice or quinoa for different textures and nutrition.
Keywords: Crockpot chicken bowls, slow cooker chicken, yellow rice, cilantro pesto, easy dinner, healthy meal, Mexican inspired, one pot meal
