Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto

By Pinch of Yum · 240 min

Ingredients

Instructions

1. Put the chicken in a slow cooker, cover with the sauce, and cook on high for 2 1/2 to 3 hours.
2. Shred the chicken in the slow cooker. Whisk the cornstarch into 1 to 2 tablespoons water, stir it into the sauce to thicken, and season to taste.
3. Rinse the rice in a fine mesh colander. In a small saucepan, combine the rice, 1 1/2 cups water, butter, salt, chili powder and turmeric, and bring to a boil.
4. Cover, reduce the heat and cook for 15 minutes. Remove the lid, fluff the rice and season to taste.
5. Blend the cilantro, jalapeño, garlic, lime juice and zest, olive oil, and pistachios in a small chopper or food processor until smooth-ish. Add water to thin if you like.
6. Serve the yellow rice topped with shredded chicken, salad greens, pickled onions and a spoonful of the cilantro pesto.

Summarized from Pinch of Yum's video. Watch it for the details.

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