Dinner

Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe

Bynova cole February 17, 2026February 17, 2026

Introduction

This Crockpot Chicken Bowl with Yellow Rice and Cilantro Pesto combines tender, flavorful chicken with vibrant, aromatic rice and a zesty homemade pesto. It’s an easy, comforting meal perfect for busy days that still feels fresh and satisfying.

A blue patterned bowl holds a colorful layered dish starting at the bottom with a layer of yellow rice, topped on one side by shredded orange-brown chicken, and next to it a mound of bright green pesto sauce with visible texture. Adjacent is a dollop of chunky light green guacamole, all resting on a base of fresh dark green arugula leaves mixed with thin slices of cream and purple radishes. Thin pinkish-red onion slices sit near the chicken, adding a touch of light color. A woman's hand with brown nail polish holds the bowl from the lower left corner. The bowl is held over a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. chicken breasts
8 ounces simmer sauce or enchilada sauce
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 favorite salsa
Salad mix

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 tender.
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, mixing well.
Step 3: Rinse the 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.
Step 4: Cover the saucepan, reduce heat to low, and simmer for 15 minutes. Remove from heat, fluff the rice with a fork, and adjust seasoning as needed.
Step 5: In a food processor or small chopper, blend cilantro, jalapeño, garlic, lime juice and zest, olive or avocado oil, and pistachios until mostly smooth but still slightly textured. Add a little water if you prefer a thinner consistency.
Step 6: Assemble the bowls by layering yellow rice, shredded chicken with sauce, salad greens, and pickled onions. Top with a generous spoonful of cilantro pesto and add sour cream or salsa if desired.

Tips & Variations

For a milder pesto, omit the jalapeño or reduce the amount.
Use leftover cooked chicken and simply warm with sauce to speed up the cooking process.
Swap pistachios for toasted walnuts or almonds for a different nutty flavor.
Add black beans or corn to the bowls for extra texture and nutrition.

Storage

Store leftover chicken, rice, and pesto separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice in the microwave or on the stove until warmed through. Add fresh cilantro pesto after reheating for the best flavor and texture.

How to Serve

A white plate sits on a white marbled surface, filled with three main layers: on the left, bright green broccoli florets with a bumpy texture; on the right, fluffy white rice with a soft, grainy look; and in the center, sliced cooked chicken with a reddish-brown sauce covering it, topped with a smooth, creamy beige sauce sprinkled with chopped green onions and small bits of orange carrots. A fork rests partially in the dish near the chicken. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and will stay juicy. Adjust cooking time slightly if needed until the chicken is fully cooked and tender.

How do I make this recipe gluten-free?

Use a gluten-free simmer or enchilada sauce and ensure your cornstarch is pure. Most ingredients in this recipe are naturally gluten-free.

nova cole