There is something truly comforting and exciting about the Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe. This dish brings together tender, slow-cooked chicken smothered in a flavorful sauce, vibrant yellow rice infused with warming spices, and a fresh, zesty cilantro pesto that ties everything together beautifully. It’s a perfect blend of hearty and fresh, simple yet packed with layers of taste and color that make each bite unforgettable. Whether you’re feeding your family or entertaining friends, this recipe is a guaranteed crowd-pleaser that feels like a warm hug on a plate.
Ingredients You’ll Need
The magic of this Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe lies in its simple, straightforward ingredients. Each one is essential: they build layers of flavor, add a perfect balance of textures, and brighten up the dish with color and freshness.
- 1 lb. chicken breasts: The star protein that becomes tender and juicy after slow cooking.
- 8 ounces simmer sauce or enchilada sauce: Choose your favorite to infuse the chicken with rich, spicy flavor.
- 1 tablespoon cornstarch mixed with 1–2 tablespoons water: Used to thicken the delicious sauce for a perfect coating.
- Extra seasonings (chipotle powder, salt, pepper): These add just the right smoky and savory kick.
- 1 cup white rice: A fluffy base for the bowls, absorbing all the vibrant seasoning.
- 1 1/2 cups water: For cooking the rice perfectly, infusing it with spice.
- 1 tablespoon butter: Adds richness to the rice.
- 1/2 teaspoon salt: Balances flavors in the rice.
- 1/2 teaspoon chili powder: Brings warmth and a subtle heat to the yellow rice.
- 1/8 teaspoon turmeric: Gives the rice its beautiful golden color and a gentle earthiness.
- 1 1/2 cups cilantro leaves: The fresh herb hero for the pesto’s bright, herbal flavor.
- 1/2 jalapeño, ribs and seeds removed: Adds a mild spicy kick to the pesto without overwhelming heat.
- 1 clove garlic: For a little savory pungency that wakes up the pesto.
- Juice and zest of 1 lime: Brings zesty brightness that lifts the cilantro pesto.
- 1/4 cup olive oil or avocado oil: Makes the pesto silky and smooth.
- 1/2 cup roasted salted pistachios: Adds richness and a subtle nutty crunch to the pesto.
- Pickled onions: A tangy, vibrant topping that cuts through the richness.
- Sour cream and/or your favorite salsa: Perfect cooling or spicy accompaniments to customize your bowl.
- Salad mix: Fresh greens add crunch and freshness to every bite.
How to Make Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe
Step 1: Cook the Chicken in the Crockpot
Start by placing your chicken breasts into the slow cooker and pour your chosen simmer or enchilada sauce over them. This sauce is where the chicken soaks up all its incredible flavor while cooking low and slow. Set it on high for 2 1/2 to 3 hours. Once tender, shred the chicken right in the crockpot—it will practically fall apart. To get the sauce nice and thick, stir in the cornstarch slurry and let it cook a few more minutes. Don’t forget to taste and sprinkle in extra chipotle powder, salt, and pepper to your liking. This step is your foundation of flavor and texture in the Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe.
Step 2: Make the Fluffy Yellow Rice
While the chicken is cooking, rinse your white rice really well to remove excess starch—this makes for fluffier rice! Add the rinsed rice along with water, butter, salt, chili powder, and turmeric to a small saucepan. Bring it to a gentle boil, then cover, reduce the heat, and let it cook for about 15 minutes until tender. Once done, remove the lid, fluff the rice with a fork, and give it a final taste—adjust seasoning if needed. This vibrant, spiced yellow rice serves as the colorful and comforting base of your bowls.
Step 3: Whip Up the Cilantro Pesto
This cilantro pesto sets this dish apart with its fresh, zesty punch. In a small chopper or food processor, combine your cilantro leaves, jalapeño, garlic, lime juice and zest, olive or avocado oil, and roasted salted pistachios. Blend until the pesto is mostly smooth but still has a bit of texture—that’s the charm! If it feels too thick, add a splash of water until you get your desired consistency. This pesto is bursting with brightness and nutty richness, perfect for drizzling over your bowls.
Step 4: Assemble Your Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe
Now for the fun part—putting it all together! Start with a scoop of your trusty yellow rice at the bottom of your bowl. Top that with a generous portion of the shredded chicken and plenty of that luscious sauce from the crockpot. Add fresh salad greens and a handful of those tangy pickled onions to balance out the richness. Finally, drizzle over your vibrant cilantro pesto and add dollops of sour cream or salsa if you like an extra layer of flavor. Each bite is a symphony of textures and tastes—warm, fresh, tangy, creamy, and totally satisfying.
How to Serve Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe
Garnishes
Garnishes here bring that extra wow factor and texture to every bite. Pickled onions add a beautiful pop of color and a tangy contrast that awakens your palate. A spoonful of sour cream or a dollop of your favorite salsa adds cooling creaminess or extra spice as you desire. Fresh cilantro leaves sprinkled on top keep that herbal brightness in every mouthful.
Side Dishes
This dish pairs beautifully with a simple, crisp salad to continue the fresh vibe, or some warm tortillas for scooping and sharing. Roasted vegetables or charred corn add lovely smoky notes. For lighter sides, a fresh cucumber and tomato salad dressed in lime juice can complement the complex flavors of the bowl perfectly.
Creative Ways to Present
If you want to impress guests or just treat yourself, serve these bowls in shallow wide dishes so every colorful layer is visible. You can also pile your chicken and rice inside warm pita pockets or stuff into soft tacos for a handheld version. For meal prep, layering the rice, chicken, pesto, and salad separately in containers keeps everything fresh and vibrant until you’re ready to eat.
Make Ahead and Storage
Storing Leftovers
Cooked Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe store beautifully in airtight containers in the fridge for up to 3 days. Keep the pesto and sour cream separate if possible to preserve freshness. When stored properly, leftovers taste just as vibrant and delicious.
Freezing
You can freeze the shredded chicken with the sauce in a freezer-safe container for up to 3 months. For best results, freeze the rice separately, as texture changes upon thawing. Cilantro pesto is best fresh but can be frozen in small portions if needed, though it may lose some of its bright color and fresh flavor.
Reheating
To reheat, warm the chicken and sauce gently on the stovetop or microwave until heated through, being careful not to overcook. Reheat the rice covered with a damp paper towel in the microwave for fluffiness. Add fresh dollops of pesto and any garnishes just before serving to keep everything tasting fresh and exciting.
FAQs
Can I use frozen chicken breasts for this Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe?
Absolutely! Frozen chicken breasts can be used, but you’ll want to add 30 minutes to the cooking time to make sure they’re fully cooked and tender in the crockpot.
What kind of simmer or enchilada sauce works best?
I recommend choosing a sauce you love—something with a good balance of spices and richness. You can go smoky, spicy, or mild depending on your preference. Homemade or store-bought sauces both work wonderfully.
Can I make the cilantro pesto without nuts?
Yes! If you have a nut allergy or just want a different twist, try using sunflower seeds or just omit the nuts altogether. The pesto will still be delicious with lots of herbaceous flavor.
Is this recipe spicy?
You control the spice level! The jalapeño in the pesto is mild, and chipotle powder adds smoky heat. Adjust these ingredients to your spice preference to make it as mild or as fiery as you like.
Can I prepare this meal ahead for meal prep?
Definitely. This recipe is fantastic for meal prep because you can cook the components in advance and assemble when ready to eat. Just keep the pesto and fresh toppings separate until serving for the best texture and flavor.
Final Thoughts
If you’re craving a wholesome, satisfying meal that feels both exciting and comforting, the Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe is your new best friend. It’s hearty, colorful, and easy to make, perfect for busy weeknights or leisurely weekend dinners. I promise once you try it, it will quickly become a much-loved staple in your recipe rotation. Go on—give these flavor-packed bowls a whirl and enjoy every vibrant, delicious bite!
Print
Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
Description
Delicious and easy Crockpot Chicken Bowls featuring tender slow-cooked chicken breasts in a flavorful simmer sauce, served over vibrant yellow rice and topped with a fresh, zesty cilantro pesto. Perfect for a wholesome weeknight meal, this recipe combines slow cooking, stovetop rice preparation, and a quick blending technique to create a balanced and satisfying dish rich in flavors and textures.
Ingredients
For the Crockpot Chicken
- 1 lb. chicken breasts
- 8 ounces simmer sauce or enchilada sauce (your choice)
- 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 (optional but recommended)
- Sour cream and/or your favorite salsa
- A salad mix
Instructions
- Cook the Crockpot Chicken: Place the chicken breasts in the slow cooker and cover with your preferred simmer or enchilada sauce. Cook on high for 2 1/2 to 3 hours until the chicken is tender. Once cooked, shred the chicken directly in the slow cooker. Stir in the cornstarch slurry to thicken the sauce and season with chipotle powder, salt, and pepper to your taste.
- Prepare the Yellow Rice: Rinse the white rice thoroughly using a fine mesh colander. In a small saucepan, combine the rinsed rice, water, butter, salt, chili powder, and turmeric. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer gently for 15 minutes until the water is absorbed and the rice is cooked. 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, garlic, lime juice and zest, olive or avocado oil, and roasted salted pistachios. Blend until the mixture reaches a smooth yet slightly textured consistency. If the pesto is too thick, add a small amount of water to achieve your desired thickness.
- Assemble the Bowls: In serving bowls, start with a base of yellow rice, add a scoop of the shredded crockpot chicken with its thickened sauce, then top with a handful of salad greens, pickled onions, and a generous dollop of cilantro pesto. Serve alongside sour cream and/or your favorite salsa for added flavor.
Notes
- Simmer sauce or enchilada sauce can be store-bought or homemade; choose one with your preferred flavor profile.
- Adjust the level of chipotle powder based on your spice preference.
- Pickled onions add a tangy crunch that complements the richness of the dish.
- If you prefer a thinner pesto, add water gradually while blending.
- This recipe yields 4 servings and is ideal for meal prepping and leftovers.
- Serve with additional salad or fresh vegetables for a complete meal.
