Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe
This Crockpot Chicken Bowls recipe combines tender, slow-cooked chicken breasts simmered in a flavorful sauce with vibrant yellow rice and a zesty cilantro pesto. Finished with pickled onions, salad greens, and optional sour cream or salsa, this comforting yet fresh bowl is perfect for an easy and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings 1x
- Category: Lunch/Dinner
- Method: Slow Cooking
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Scale
Chicken and Sauce
- 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)
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
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 greens mix
Instructions
- Cook the Chicken: Place the chicken breasts into the 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 and fully cooked. Shred the chicken directly in the slow cooker using two forks. Stir in the cornstarch slurry to thicken the sauce, then season with chipotle powder, salt, and pepper to taste.
- Prepare the Yellow Rice: Rinse the white rice thoroughly in a fine mesh colander until the water runs clear. In a small saucepan, combine the rinsed rice, water, butter, salt, chili powder, and turmeric. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes until the rice is cooked and fluffy. Remove the lid, fluff the rice with a fork, and adjust seasoning if needed.
- Make the Cilantro Pesto: In a small food processor or chopper, combine cilantro leaves, jalapeño (with ribs and seeds removed), garlic, lime juice and zest, olive or avocado oil, and roasted salted pistachios. Blend until smooth but still with some texture remaining. If the pesto is too thick, add a small amount of water to reach desired consistency.
- Assemble the Bowls: In serving bowls, layer a base of yellow rice, then a generous scoop of the shredded slow-cooked chicken with sauce. Add salad greens and a tangy topping of pickled onions. Finish each bowl with a dollop of cilantro pesto, along with optional sour cream or your favorite salsa. Serve immediately and enjoy!
Notes
- Use your favorite simmer or enchilada sauce for varied flavors; a smoky chipotle or tomato-based sauce works well.
- Pickled onions add a tangy crunch and are highly recommended for authentic flavor contrast.
- The cilantro pesto can be made ahead and refrigerated for up to 3 days.
- Rice can be swapped for brown rice or quinoa for a healthier variation but adjust cooking times accordingly.
- The cornstarch slurry helps thicken the sauce to a nice consistency.
Keywords: crockpot chicken bowls, slow cooker chicken, yellow rice, cilantro pesto, easy chicken recipe, Mexican chicken bowl, healthy chicken dinner
