Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 3 hours 20 minutes

Ingrédients

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, salt, and pepper

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

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

Pickled onions (a must for me, every time)

Sour cream and/or your favorite salsa (see notes)

A salad mix

Instructions

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.

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.

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.

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!

Nutrition

• Calories: 368
• Lipides Totaux: 22 g
• Lipides Saturés: 4.4 g
• Acides Gras Trans: 0 g
• Cholestérol: 72.3 mg
• Sodium: 532.1 mg
• Glucides Totaux: 19 g
• Fibres Diététiques: 1.9 g
• Sucres Totaux: 2 g
• Protéines: 24.3 g