Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto
Apr 19, 2025 08:01 AM
Huge props to these crockpot chicken bowls for helping me eat more protein during the week, and for actually tasting so darn good, and for reheating well (you know how reheated chicken can be sometimes).
They’re a combination of yellow rice, saucy shredded chicken, pickled onions, greens, and that cilantro pesto on top, and it’s a flavor and color delight.
I keep trying to NOT write up a recipe for it, because bowl “recipes” are just annoying, ya know? Lots of little parts, lots of components… but you guys keep asking about them, and I keep coming back to them, so let’s make this happen.
In our family of four, I typically make the amounts as listed for one family dinner + 1-2 lunches of the leftovers for me. And I really do look forward to those leftovers a lot.
Wishing you a week of great eating!
Ingredients:
Crockpot Chicken
- 1 lb. chicken breasts
- 8 ounces of a simmer sauce or enchilada sauce that you like
- 1 tablespoon cornstarch whisked into 1–2 tablespoons water
- extra seasoning to taste – I often add a few shakes of 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
Other stuff for the bowl
- Pickled onions
- Sour cream and/or your favorite salsa
- A salad mix
Total Time:
400 minutes
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