Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender slow-cooked shredded chicken served in a bowl with turmeric-yellow rice, fresh toppings, pickled onions, and cilantro pesto. A vibrant, well-balanced meal with bold flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 200M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3h
- Sodium
- 1407mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 663mg
- Calcium
- 111mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1407MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.