Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto

• . chicken breasts↗1 lb
• of a simmer sauce or enchilada sauce that you like (see notes for my recs)8 ounce
• cornstarch whisked into 1-2 tablespoons water1 tablespoon
• extra seasoning to tasteI often add a few shakes of chipotle powder, salt, and pepper

  I often add a few shakes of chipotle powder, salt, and pepper

• white rice↗1 cup
• water↗1.5 cup
• butter↗1 tablespoon
• salt↗0.5 teaspoon
• chili powder↗0.5 teaspoon
• turmeric↗0.125 teaspoon
• cilantro leaves↗1.5 cup
• jalapeño, ribs and seeds removed↗0.5
• clove garlic↗1
• juice and zest of 1 lime
• olive oil or avocado oil↗0.25 cup
• roasted salted pistachios↗0.5 cup
• Pickled onions (a must for me, every time)↗
• Sour cream and/or your favorite salsa (see notes)
• A salad mix

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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!