Description
These Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto are a cozy, flavor-packed meal that layers tender slow-cooked chicken, fluffy rice, creamy guacamole, tangy pickled onions, and fresh greens into one stunning bowl.
Ingredients
Scale
- 2 pounds chicken thighs, boneless and skinless
- 1 cup chicken broth
- 4 garlic cloves, minced
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 cups yellow rice, cooked
- 1 bunch fresh cilantro
- 2 tablespoons lime juice
- ⅓ cup olive oil
- 1 cup guacamole
- ½ cup pickled red onions
- 2 cups mixed salad greens
Instructions
- Set the crockpot to low heat.
- Add chicken thighs, minced garlic, salt, pepper, and chicken broth to the crockpot.
- Cover and cook for 6–7 hours on low or 3–4 hours on high until tender.
- Prepare yellow rice according to package instructions.
- In a blender, combine cilantro, lime juice, olive oil, and a pinch of salt. Blend into pesto.
- Shred the chicken in the crockpot and stir it into the juices.
- Warm the rice if needed and prepare toppings like guacamole, pickled onions, and salad greens.
- Assemble bowls with rice, shredded chicken, pesto drizzle, guacamole, onions, and greens. Serve and enjoy.
Notes
- Use boneless thighs for the most tender result.
- Let chicken rest in its juices before shredding for maximum flavor.
- Customize with toppings like salsa, black beans, or corn.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 2g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 105mg