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
Scale
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.
