Flavorful shredded chicken, vibrant yellow rice, pickled onions, greens, and a drizzle of cilantro pesto on top. It’s a feast for the senses!
In This Post
Watch How To Make These Chicken Bowls
I’ve Been Making These for Six Consecutive Weeks!
Major kudos to these slow cooker chicken bowls for aiding me in increasing my protein intake throughout the week, for being incredibly tasty, and for reheating like a champ (you know how reheated chicken can sometimes be).
They consist of yellow rice, zesty shredded chicken, tangy pickled onions, fresh greens, topped with cilantro pesto, forming a feast for the palate and the eyes.
I keep holding off on creating a formal recipe, because bowl “recipes” can be tedious, right? So many components, so many nuances… but you all keep inquiring about them, and I find myself returning to them, so let’s get to it.
The strategy: whip up these four key items.
- Slow cooker chicken.
- Yellow rice.
- Pickled onions.
- That cilantro pesto I’ve raved about.
(All the necessary details can be found in the recipe below.)
Sometimes, I throw on a bit of salad, whether it be a pre-packaged salad or recently, some micro greens from Costco!
The wonderful aspect is that cooked chicken, rice, pickled onions, and green sauce serve as the foundational elements for a variety of other scrumptious creations. So, it’s a win-win situation. You’re the chef in your own kitchen.
In my family of four, I generally prepare the quantities listed for one family dinner plus 1-2 lunch servings of the leftovers for myself. And I genuinely look forward to enjoying those leftovers.
Wishing you a week full of delicious meals!
With two adults and two little ones, this quantity will cover one family dinner plus 2 lunch servings for me! Double the amounts if you’re feeding a larger family for dinner or if you want extra leftovers!
Slow Cooker Chicken Bowls with Yellow Rice and Cilantro Pesto
Total Time:
3 hours 20 minutesYield:
4–5 servings 1x
Description
Flavorful shredded chicken, vibrant yellow rice, pickled onions, greens, and a drizzle of cilantro pesto on top. It’s a feast for the senses
Ingredients
Units
Scale
Slow Cooker Chicken:
Yellow Rice:
Cilantro Pesto
Additional bowl components:
Instructions
- For the Crockpot Chicken: Place the chicken into the slow cooker and cover with sauce; cook for 2 1/2 – 3 hours on high. Shred the chicken directly in the slow cooker. Add the cornstarch slurry to thicken the sauce. Season as preferred.
- For the Rice: Rinse the rice using a fine mesh strainer. Combine the rice, water, butter, salt, chili powder, and turmeric in a small saucepan. Bring to a boil. Cover, reduce the heat, and cook for 15 minutes. Remove the lid, fluff with a fork, and adjust seasoning as desired.
- For the Cilantro Pesto: Blend all ingredients in a small chopper or food processor until your desired texture is achieved (I like leaving some bits for texture)! It’ll be a very thick sauce, which I love – you can add water if you wish to thin it out.
- Assemble Your Bowls: I adore the combination of the yellow rice, topped with a scoop of chicken, some salad greens, pickled onions, and a dollop of that cilantro pesto on the top!
Notes
Preferred simmer sauces: I particularly enjoy Frontera’s Red Chile Sauce, Somos Al Pastor Sauce, and Siete Enchilada Sauce.
Favorite salsas: My top pick for salsa, which I am currently enthusiastic about, is the Siete Casera Mild Salsa Roja. It’s smoky, delicious, and mild enough for my children to enjoy as well. I also appreciate Mateo’s Salsa.
For meal prep: Store the individual components separately to be able to reheat the chicken and rice, while keeping the sauce, pickled onions, and salad greens cool, crisp, and fresh.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: Mexican-Inspired
Keywords: chicken bowls, slow cooker chicken, rice bowl
Three More Delicious Chicken Recipes
**Slow Cooker Chicken Bowls with Yellow Rice and Fresh Cilantro Pesto: A Tasty and Effortless Meal for Any Occasion**
If you’re seeking a straightforward, delightful, and wholesome meal that will captivate your family or guests, your search ends here with Slow Cooker Chicken Bowls, complemented by Yellow Rice and Homemade Cilantro Pesto. This dish marries tender, slow-cooked chicken with vibrant yellow rice and a tangy cilantro pesto, creating a meal abundant in flavor and texture. Whether you’re preparing meals for the week or hosting a dinner soiree, this recipe guarantees a successful outcome. Let’s delve into how to create this delicious dish.
—
### **Why Go For Slow Cooker Chicken Bowls?**
Slow cookers are a busy cook’s best ally. They simplify meal prep with minimal effort while maximizing flavor. The slow cooking method makes the chicken tender and infuses it with rich spices and seasonings, resulting in juicy and flavorful meat. Pairing it with yellow rice and fresh cilantro pesto enhances the meal, providing a wholesome and fulfilling experience.
—
### **Essential Ingredients**
#### For the Slow Cooker Chicken:
– 1.5–2 lbs boneless, skinless chicken breasts or thighs
– 1 cup chicken broth
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt (to taste)
– 1/4 teaspoon black pepper
– Juice of 1 lime
– Optional: 1 cup diced tomatoes or a can of fire-roasted tomatoes for enhanced flavor
#### For the Yellow Rice:
– 1 cup long-grain white rice or basmati rice
– 2 cups chicken broth or water
– 1/2 teaspoon turmeric
– 1/4 teaspoon ground cumin
– 1/4 teaspoon garlic powder
– 1 tablespoon olive oil or butter
– Salt to taste
#### For the Homemade Cilantro Pesto:
– 1 cup fresh cilantro leaves (stems removed)
– 1/4 cup fresh parsley (optional, for added depth)
– 1/4 cup olive oil
– 1/4 cup grated Parmesan cheese
– 2 tablespoons fresh lime juice
– 1 garlic clove
– 1/4 cup toasted nuts (pine nuts, almonds, or walnuts are excellent)
– Salt and pepper to taste
#### Optional Toppings:
– Sliced avocado
– Diced tomatoes
– Crumbled queso fresco or feta cheese
– Fresh lime wedges
– Chopped green onions or jalapeños for a spicy kick
—
### **Complete Instructions**
#### **1. Prepare the Slow Cooker Chicken**
1. Lay the chicken breasts or thighs in the slow cooker.
2. Pour in the chicken broth, add the chopped onion, minced garlic, smoked paprika, cumin, chili powder, turmeric, salt, and pepper. If using diced tomatoes, incorporate them at this point.
3. Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is tender and easily shredded with a fork.
4. After cooking, shred the chicken directly in the slow cooker with two forks. Stir to blend the chicken with the tasty juices.
#### **2. Cook the Yellow Rice**
1. In a medium pot, warm the olive oil or butter over medium heat.
2. Add the rice, stirring for 1–2 minutes to lightly toast it.
3. Introduce the chicken broth (or water), turmeric, cumin, garlic powder, and a pinch of salt. Stir well.
4. Bring this mixture to a boil, then reduce heat to low. Cover and let simmer for 15–20 minutes or until the rice is tender and liquid has been absorbed.
5. Fluff the rice with a fork before serving.
#### **3. Make the Cilantro Pesto**
1. In a blender or food processor, combine the cilantro, parsley (if desired), Parmesan cheese, lime juice, garlic, toasted nuts, and a pinch of salt and pepper.
2. Process until finely chopped.
3. With the processor running, slowly pour in the olive oil until the mixture reaches your preferred consistency. Taste and adjust seasoning as needed.
#### **4. Assemble the Chicken Bowls**
1. Start each bowl with a base of yellow rice.
2. Pile on a generous amount of shredded slow-cooked chicken.
3. Drizzle the homemade cilantro pesto over the chicken and rice.
4. Top with your favorite additions like sliced avocado, diced tomatoes, crumbled cheese, or a squeeze of fresh lime juice.
—
### **Why This Recipe Shines**
1. **Harmonized Flavors:** The smoky, spiced chicken complements the earthy notes of turmeric-infused rice.