Introduction
In today’s bustling world, it’s essential to have quick and delicious meal options at our fingertips. This recipe features tender crockpot chicken served over flavorful yellow rice, complemented by a vibrant cilantro pesto. With a blend of spices and fresh ingredients, this dish is sure to satisfy your taste buds while being easy to prepare.
Detailed Ingredients with measures
For the Crockpot Chicken:
1 lb. chicken breasts
8 ounces of a simmer sauce or enchilada sauce
1 tablespoon cornstarch whisked into 1–2 tablespoons water
Extra seasoning to taste (e.g., chipotle powder, salt, and pepper)
For the Yellow Rice:
1 cup white rice
1½ cups water
1 tablespoon butter
½ teaspoon salt
½ teaspoon chili powder
⅛ teaspoon turmeric
For the Cilantro Pesto:
1½ cups cilantro leaves
½ jalapeño, ribs and seeds removed
1 clove garlic
Juice and zest of 1 lime
¼ cup olive oil or avocado oil
½ cup roasted salted pistachios
Other Components:
Pickled onions
Sour cream and/or your favorite salsa
A salad mix
Prep Time
15 minutes
Cook Time
2½ to 3 hours
Total Time
3 hours 15 minutes
Yield
Serves 4
This combination offers a flavorful and colorful meal that’s both satisfying and easy to prepare. Enjoy your culinary creation!
Detailed Directions and Instructions
Prepare the Crockpot Chicken
– Place the chicken breasts in a slow cooker and pour the simmer or enchilada sauce over them.
– Cover and cook on high for 2½ to 3 hours.
– Once cooked, shred the chicken directly in the slow cooker.
– Stir in the cornstarch slurry to thicken the sauce.
– Season with additional chipotle powder, salt, and pepper to taste.
Prepare the Yellow Rice
– Rinse the white rice under cold water 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 over medium-high heat.
– Once boiling, cover the saucepan, reduce the heat to low, and let it simmer for 15 minutes.
– After cooking, remove the saucepan from heat, uncover, and fluff the rice with a fork.
– Adjust seasoning with additional salt if necessary.
Prepare the Cilantro Pesto
– In a small food processor or chopper, combine the cilantro leaves, jalapeño, garlic, lime juice and zest, olive or avocado oil, and roasted salted pistachios.
– Blend the ingredients until the mixture reaches a smooth consistency, leaving some texture if preferred.
– If the pesto is too thick, add a small amount of water to achieve the desired consistency.
Assemble the Bowls
– In serving bowls, place a portion of the yellow rice as the base.
– Add a serving of the shredded crockpot chicken on top of the rice.
– Include a handful of salad mix or greens.
– Top with pickled onions.
– Drizzle the cilantro pesto over the assembled ingredients.
– Add a dollop of sour cream and/or your favorite salsa as desired.
Notes
Cooking Time
– Make sure to check the internal temperature of the chicken; it should reach 165°F for safe consumption.
Rice Variations
– You can use brown rice or jasmine rice in place of white rice for different flavor and nutritional profiles.
Pesto Tips
– For a nuttier flavor, consider toasting the pistachios before blending.
Serving Suggestions
– This dish pairs well with a side of tortilla chips or fresh vegetables for dipping.
Cook techniques
Crockpot Cooking
Place chicken breasts in the slow cooker, cover with sauce, and cook on high for 2½ to 3 hours. Shred chicken and add cornstarch slurry to thicken the sauce.
Simmering Rice
Rinse white rice to remove excess starch. Combine with water, butter, salt, chili powder, and turmeric in a saucepan. Bring to boil, then cover and simmer on low for 15 minutes.
Using a Food Processor
Blend cilantro leaves, jalapeño, garlic, lime juice and zest, oil, and pistachios in a food processor until smooth. Adjust the consistency with water if too thick.
Assembling Bowls
Layer yellow rice at the bottom, followed by shredded chicken, salad mix, pickled onions, and a drizzle of cilantro pesto. Add sour cream or salsa on top as desired.
FAQ
Can I use frozen chicken breasts in the crockpot?
Yes, you can use frozen chicken, but it may require additional cooking time.
What type of rice can I substitute for white rice?
You can substitute brown rice or jasmine rice, but cooking times may vary.
How can I make the cilantro pesto spicier?
Add more jalapeño or include additional spices like red pepper flakes.
Can I make the yellow rice without turmeric?
Yes, you can omit turmeric, but it adds color and flavor.
What other toppings can I use?
Consider adding avocado, corn, or cheese for extra flavor and texture.
Conclusion
This recipe brings together tender shredded chicken, flavorful yellow rice, and vibrant cilantro pesto to create a delightful and satisfying meal. The combination of textures and tastes from the fresh ingredients makes it a standout dish that’s perfect for any occasion.
More recipes suggestions and combination
Crockpot Beef Tacos
Swap the chicken for beef and use taco seasoning instead of enchilada sauce. Serve with corn tortillas, diced avocado, and fresh salsa.
Vegetarian Stuffed Peppers
Use the yellow rice and mix it with black beans, corn, and spices. Stuff into bell peppers and bake until tender.
Grilled Shrimp Bowl
Replace chicken with marinated grilled shrimp. Serve over the yellow rice with cilantro pesto and a squeeze of lime.
Quinoa Power Bowl
Substitute yellow rice with quinoa and top with roasted vegetables, chickpeas, and drizzle of the cilantro pesto for a nutritious option.
Spicy Chicken Quesadillas
Use the shredded chicken in flour tortillas, add cheese, and grill until crispy. Serve with sour cream and pickled onions for extra flavor.
Cilantro Lime Chicken Salad
Use the shredded chicken, mix it with greens, avocado, cherry tomatoes, and a dressing made with lime juice and olive oil for a fresh salad.
