Introduction
Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto is a delightful, flavorful dish that combines tender shredded chicken, aromatic yellow rice, and a vibrant cilantro pesto. This easy-to-make meal is perfect for busy weeknights, providing a satisfying and colorful culinary experience. Not only is this dish packed with flavor, but it also allows for customization with various toppings, making it a hit with the whole family.
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
Additional Bowl Components:
– Pickled onions
– Sour cream and/or your favorite salsa
– Salad mix
Prep Time
20 minutes
Cook Time
2 1/2 to 3 hours
Total Time
2 hours 50 minutes to 3 hours 20 minutes
Yield
4 servings
As you prepare this dish, you will find that each component brings its own unique flavor profile, creating a balanced and delicious meal. The slow-cooked chicken is juicy and well-seasoned, the yellow rice offers a comforting base, and the cilantro pesto adds a fresh, zesty finish. Don’t forget to customize your bowls with ingredients that suit your taste! Enjoy the process of cooking and the delightful aromas that fill your kitchen as you create this satisfying meal.
Detailed Directions and Instructions
Prepare the Crockpot Chicken:
– Place the chicken breasts in a slow cooker and cover them with the simmer or enchilada sauce.
– Set the crockpot to cook on high for 2 1/2 to 3 hours until the chicken is cooked through and tender.
– After cooking, shred the chicken using two forks directly in the slow cooker.
– Whisk the cornstarch with 1-2 tablespoons of water to create a slurry, then stir it into the slow cooker to thicken the sauce.
– Taste the mixture and add any extra seasonings like chipotle powder, salt, or pepper according to your preference.
Prepare the Yellow Rice:
– Start by rinsing the white rice in a fine mesh colander to remove excess starch.
– 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, then cover the saucepan and reduce the heat to low.
– Let it cook for about 15 minutes without lifting the lid.
– After cooking, remove the lid and fluff the rice with a fork. Taste and adjust seasoning if necessary.
Prepare the Cilantro Pesto:
– In a small chopper or food processor, combine the cilantro leaves, jalapeño, garlic clove, lime juice, lime zest, olive oil or avocado oil, and roasted salted pistachios.
– Blend until smooth, but leave some texture for added crunch.
– If a thinner consistency is preferred, gradually add small amounts of water until desired consistency is reached.
Assemble the Bowls:
– For each serving, take a bowl and spoon in a portion of the yellow rice as the base.
– Add a portion of the shredded crockpot chicken on top of the rice.
– Layer on fresh salad greens and sprinkle pickled onions over the chicken.
– Finish the bowl with a dollop of cilantro pesto.
– Optionally, add sour cream and/or your favorite salsa for extra flavor and richness.
Notes
Meal Prep Tips:
– This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
– The cilantro pesto can be made in advance and stored in an airtight container in the fridge for up to a week.
Customizations:
– Feel free to customize the toppings based on your preferences, such as adding avocado, cheese, or fresh diced tomatoes.
– If you prefer a milder flavor, adjust the amount of jalapeño in the pesto or omit it entirely.
Serving Suggestions:
– This dish pairs well with a side of tortilla chips or cornbread for a heartier meal.
– Consider serving it along with a refreshing beverage like iced tea or lemonade to balance the flavors.
Cook Techniques
Slow Cooking
Using a slow cooker allows the chicken to become tender and flavorful as it simmers in sauce over a few hours. This technique enhances the taste and ensures that the chicken is easy to shred.
Shredding
Shredding the chicken directly in the slow cooker helps to keep the meat moist and infuses it with the sauce, making it more flavorful for your bowls.
Thickening Sauce
Incorporating a cornstarch slurry at the end of cooking helps to thicken the sauce, giving it a better consistency to cling to the chicken.
Rinsing Rice
Rinsing the rice before cooking removes excess starch, preventing the rice from becoming gummy and ensuring fluffy grains.
Cooking Rice
Bringing rice and water to a boil before reducing heat allows for even cooking and helps to achieve the proper texture.
Making Pesto
Blending the pesto ingredients until smooth yet slightly textured combines the flavors well while maintaining a fresh consistency that enhances the dish.
Assembling Bowls
Layering the ingredients in bowls allows for a visually appealing presentation and ensures that each bite is balanced with rice, chicken, and toppings.
FAQ
Can I use frozen chicken in the crockpot?
Yes, you can use frozen chicken, but it may require additional cooking time.
What type of sauce can I use?
You can use any simmer sauce or enchilada sauce of your preference for different flavor profiles.
Can I make the cilantro pesto ahead of time?
Yes, the cilantro pesto can be made in advance and stored in the refrigerator for a few days.
Can I substitute the rice with another grain?
Yes, you can substitute white rice with brown rice, quinoa, or any other grain you prefer, though cooking times may vary.
Can I add other toppings to the bowls?
Absolutely! Feel free to personalize the bowls with additional toppings such as avocado, cheese, or beans.
Conclusion
The Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto offers a delightful blend of textures and flavors, making it a perfect meal for any occasion. The slow-cooked chicken is tender and infused with the rich flavors of the sauce, while the yellow rice provides a comforting base. The cilantro pesto adds a fresh, zesty touch that elevates the entire dish, making it not only satisfying but also visually appealing. This recipe is versatile and can be customized with various toppings to suit individual preferences.
More recipes suggestions and combination
Spicy Taco Bowls
Swap the sauce for your favorite taco seasoning and use black beans instead of chicken. Top with fresh avocado, diced tomatoes, and cheese.
Asian-Inspired Chicken Bowls
Replace the cilantro pesto with a sesame ginger dressing, and serve the chicken over jasmine rice with steamed vegetables like broccoli and snap peas.
BBQ Chicken Bowls
Use BBQ sauce instead of enchilada sauce for a smoky flavor. Add coleslaw and pickles on top of the chicken for a twist on classic BBQ flavors.
Vegetarian Bean Bowls
Substitute the chicken with a mix of black beans and corn, and top with a cilantro dressing similar to the pesto for a hearty vegetarian option.
Breakfast Chicken Bowls
Serve the shredded chicken over a bed of scrambled eggs and top with salsa, avocado slices, and a sprinkle of cheese for a protein-packed breakfast bowl.
Mediterranean Chicken Bowls
Replace the yellow rice with couscous or quinoa, and top the chicken with feta cheese, Kalamata olives, and diced cucumbers for a fresh Mediterranean flair.
