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Crockpot chicken bowls with yellow rice, shredded chicken, cilantro pesto, greens, and pickled onions

Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto

Crockpot chicken bowls combine tender shredded chicken, fluffy yellow rice, and fresh cilantro pesto for a hearty meal with bold flavors and contrasting textures. These easy chicken bowls are a satisfying choice for weeknight dinners or make-ahead meals.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 368
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 lb. chicken breasts
  • 8 oz / 225 g of a simmer sauce or enchilada sauce
  • 1 tablespoon cornstarch whisked into 1-2 tablespoons water
  • extra seasoning to taste, such as chipotle powder, salt, and 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
Serving
  • Pickled onions
  • Sour cream and/or salsa
  • Salad mix

Method
 

Chicken
  1. Place the chicken in a slow cooker and pour the sauce over it. Cook on high for 2 1/2 – 3 hours.
  2. Shred the chicken directly in the slow cooker, then stir in the cornstarch slurry to thicken the sauce. Adjust the seasoning to taste.
Yellow Rice
  1. Rinse the rice in a fine mesh colander.
  2. Combine the rice, water, butter, salt, chili powder, and turmeric in a small saucepan. Bring to a boil, then cover, reduce the heat, and cook for 15 minutes.
  3. Remove the lid, fluff the rice, and season to taste.
Cilantro Pesto
  1. Blend the cilantro, jalapeño, garlic, lime juice and zest, oil, and pistachios in a small chopper or food processor until smooth-ish, leaving some texture if desired.
  2. Adjust with water as needed to reach the preferred consistency.
Assembly
  1. Build bowls with yellow rice, a scoop of chicken, salad greens, pickled onions, and a dollop of cilantro pesto on top.

Notes

Favorite simmer sauces include Frontera’s Red Chile Sauce, Somos Al Pastor Sauce, and Siete Enchilada Sauce. Favorite salsas include Siete Casera Mild Salsa Roja and Mateo’s Salsa. For meal prep, store components separately so the chicken and rice can be reheated while the sauce, pickled onions, and salad greens remain cold and fresh.