Easy Crockpot Chicken Bowls with Yellow Rice and Cilantro | 30-Minute Prep

There’s something magical about a meal that’s both comforting and vibrant, and that’s exactly what Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto deliver. I remember making this dish the first time—it was a busy weekday, and I needed something quick yet satisfying. I threw chicken breasts into the slow cooker, whipped up a quick cilantro pesto, and paired it with golden yellow rice.

The result? A colorful, flavor-packed bowl that felt like a hug for my taste buds. My family couldn’t stop raving about it, and it’s been a staple in our meal rotation ever since.

If you’re looking for a dish that’s easy to prepare but feels like a gourmet treat, this recipe is for you. It’s a perfect balance of saucy shredded chicken, aromatic yellow rice, tangy pickled onions, fresh greens, and a zesty cilantro pesto that ties it all together. Plus, it’s versatile enough to customize to your liking. Let’s dive into why this recipe is a must-try and how you can make it at home!

Why This Recipe is Great

1. Effortless Cooking: The slow cooker does most of the work for you. Just set it and forget it!
2. Bursting with Flavor: From the savory chicken to the bright cilantro pesto, every bite is a flavor explosion.
3. Customizable: Add your favorite toppings or swap ingredients to suit your preferences.
4. Meal Prep Friendly: Perfect for making ahead and enjoying throughout the week.
5. Healthy and Balanced: Packed with protein, whole grains, and fresh veggies.

Required Ingredients

Here’s what you’ll need to make Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto:

For the Crockpot Chicken:

• 1 lb. chicken breasts
• 8 ounces simmer sauce or enchilada sauce (store-bought or homemade)
• 1 tablespoon cornstarch whisked into 1–2 tablespoons water
• Optional: 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

For Serving:

• Pickled onions
• Sour cream and/or salsa
• A salad mix (like arugula or spinach)

Step-by-Step Instructions

1. For the Crockpot Chicken:

1. Place the chicken breasts in the slow cooker and pour the simmer sauce or enchilada sauce over them.
2. Cook on high for 2 1/2 to 3 hours, or until the chicken is tender and easily shreds.
3. Shred the chicken directly in the slow cooker using two forks.
4. Add the cornstarch slurry to the sauce and stir well to thicken. Season with chipotle powder, salt, and pepper if desired.

2. For the Yellow Rice:

1. Rinse the rice in a fine mesh colander until the water runs clear.
2. In a small saucepan, combine the rice, water, butter, salt, chili powder, and turmeric.
3. Bring to a boil, then cover and reduce the heat to low. Cook for 15 minutes.
4. Remove from heat, fluff the rice with a fork, and adjust seasoning if needed.

3. For the Cilantro Pesto:

1. In a small food processor or chopper, combine the cilantro, jalapeño, garlic, lime juice, lime zest, olive oil, and pistachios.
2. Blend until smooth but slightly textured. Add water if you prefer a thinner consistency.

4. Build Your Bowls:

1. Start with a base of yellow rice.
2. Add a generous scoop of shredded chicken.
3. Top with salad greens, pickled onions, and a dollop of cilantro pesto.
4. Finish with a drizzle of sour cream or salsa if desired.

Expert Tips

• Sauce Recommendations: Use a high-quality simmer sauce or enchilada sauce for the best flavor. My favorites are Frontera or Trader Joe’s sauces.
• Rice Hack: Use a rice cooker for perfectly fluffy rice every time.
• Pesto Variations: Swap pistachios for almonds or walnuts if needed.
• Spice Level: Adjust the jalapeño in the pesto to control the heat.

Creative Ways to Use

• Tacos: Use the shredded chicken and cilantro pesto as taco fillings.
• Salads: Add the chicken and pesto to a bed of greens for a light meal.
• Wraps: Stuff everything into a tortilla for a portable lunch.
• Grain Bowls: Swap the rice for quinoa or cauliflower rice for a low-carb option.

Storage and Freezing Tips

• Refrigerator: Store components separately in airtight containers for up to 4 days.
• Freezer: Freeze the shredded chicken and cilantro pesto in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm the chicken and rice in the microwave or on the stovetop. Add fresh greens and pesto just before serving.

Thinly slice a red onion and soak it in a mixture of equal parts vinegar and water, plus a pinch of sugar and salt, for at least 30 minutes.

Serving Ideas

Final Thoughts

Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto are the ultimate weeknight dinner solution. They’re easy to make, packed with flavor, and endlessly customizable. Whether you’re meal prepping for the week or hosting a casual dinner, this dish is sure to impress. Give it a try and let me know how it turns out—I promise, it’ll become a favorite in your kitchen too!

Happy cooking!

Easy Crockpot Chicken Bowls with Yellow Rice and Cilantro | 30-Minute Prep

Description Saucy shredded chicken, yellow rice, pickled onions, greens, and cilantro pesto on top. It’s a flavor and color delight

Author: recipeschallenge27

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Prep Time 20 mins Cook Time 3 hrs Total Time 3 hrs 20 mins Difficulty: Beginner Servings: 4 Calories: 425 per serving Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb. chicken breasts
• 8 ounces of a simmer sauce or enchilada sauce that you like (see notes for my recs)
• 1 tablespoon cornstarch whisked into 1–2 tablespoons water
• extra seasoning to taste – I often add a few shakes of chipotle powder

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
• 1 lime juice and zest of
• ¹⁄₄ cup olive oil or avocado oil

• ¹⁄₂ cup roasted salted pistachios

Other stuff for the bowl:

• Pickled onions (a must for me every time)
• Sour cream and/or your favorite salsa (see notes)
• A salad mix

Instructions

1. For the Crockpot Chicken: Put the chicken in a slow cooker and cover with sauce; cook for 2 1/2 – 3 hours on high. Shred chicken directly in the slow cooker. Add the cornstarch slurry to thicken the sauce. Season to taste
2. For the Rice: Rinse the rice in a fine mesh colander. Add the rice, water, butter, salt, chili powder, and turmeric to a small saucepan. Bring to a boil. Cover, reduce heat, and cook for 15 minutes. Remove the cover, fluff it up, and season to taste
3. For the Cilantro Pesto: Blend everything up in a small chopper or food processor until smooth-ish (I leave some texture in mine)! It’ll be a very thick sauce, which I love – you can add water as desired to thin it out
4. Build Your Bowls: I love the combination of the yellow rice with a scoop of chicken, some salad greens, pickled onions, and a dollop of that cilantro pesto on top!

Note

Notes

Favorite simmer sauces: I love Frontera’s Red Chile Sauce, Somos Al Pastor Sauce, and Siete Enchilada Sauce. 
Favorite salsas: Thank you for asking – my favorite salsa, which I am passionate about right now, is the Siete Casera Mild Salsa Roja. It’s smoky and delicious and mild enough for my kids to love it, too. I also love the Mateo’s Salsa.
For meal prep: Store components separately so you can reheat the chicken and rice, while keeping the sauce, pickled onions, and salad greens cold, crispy, and fresh.

Keywords: chicken bowls, crockpot chicken, slow cooker chicken, rice bowl