Introduction
This delicious recipe brings together tender crockpot chicken, flavorful yellow rice, and a vibrant cilantro pesto, making it a perfect meal for any day of the week. Each component works harmoniously to create a satisfying and nutritious dish. Whether you’re cooking for family or friends, this recipe is sure to impress.
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
– 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
Other Components:
– Pickled onions
– Sour cream and/or your favorite salsa
– A salad mix
Prep Time
15 minutes
Cook Time
2.5 to 3 hours for the chicken, 15 minutes for the rice
Total Time
Approximately 3 hours and 15 minutes
Yield
Serves 4-6 people
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. Cook on high for 2.5 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 until the water runs clear. In a saucepan, combine the rinsed rice, water, butter, salt, chili powder, and turmeric. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes. Remove from heat, let it sit covered for an additional 5 minutes, then fluff with a fork.
Prepare the Cilantro Pesto:
In a food processor, combine the cilantro leaves, jalapeño, garlic, lime juice and zest, olive or avocado oil, and roasted salted pistachios. Blend until smooth, adding a little water if necessary to achieve the desired consistency.
Assemble the Bowls:
In serving bowls, place a portion of the yellow rice. Top with the shredded crockpot chicken. Add pickled onions and a handful of salad mix. Drizzle with the cilantro pesto. Serve with sour cream and/or your favorite salsa on the side.
Notes
Substitution Ideas:
You can use chicken thighs instead of chicken breasts for a juicier meat option.
Storage Guidelines:
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Serving Variations:
Feel free to add additional toppings like avocado, green onions, or cheese for extra flavor.
Spice Adjustments:
Adjust the amount of jalapeño and chipotle powder based on your heat preference.
Cook techniques
Slow Cooking Chicken
Place chicken breasts in a slow cooker and cover with sauce. Cook on high for 2.5 to 3 hours for tender, easily shredded chicken.
Rinsing Rice
Rinse white rice under cold water until it runs clear to remove excess starch, preventing it from becoming gummy during cooking.
Cooking Yellow Rice
Combine rinsed rice with water, butter, salt, and spices in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Preparing Cilantro Pesto
Blend cilantro, jalapeño, garlic, lime juice, oil, and pistachios in a food processor until smooth. Adjust consistency with water as needed.
Assembling Bowls
Layer ingredients in a bowl, starting with yellow rice, shredded chicken, pickled onions, salad mix, and drizzle with cilantro pesto. Serve with condiments on the side.
FAQ
Can I use frozen chicken breasts for this recipe?
Yes, frozen chicken breasts can be used, but ensure to increase the slow cooking time.
What can I substitute for the simmer sauce?
You can use your favorite salsa or a homemade sauce of diced tomatoes and spices.
Can I make the yellow rice ahead of time?
Yes, yellow rice can be prepared in advance, stored in the fridge, and reheated before serving.
Is cilantro pesto suitable for vegan diets?
To make it vegan, ensure that no animal products are used in the pesto and replace sour cream with a dairy-free alternative.
What can I use instead of pistachios in the pesto?
You can substitute pistachios with walnuts, pecans, or any nut of your choice.
Conclusion
This flavorful crockpot chicken served with yellow rice and cilantro pesto is not only easy to prepare but also offers a delightful combination of tastes and textures. The addition of pickled onions and a fresh salad mix elevates the dish, making it perfect for a quick weeknight dinner or a satisfying meal prep option. Enjoy the versatility of this recipe and don’t hesitate to get creative with your toppings and sides.
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