Crockpot Chicken Bowls with Yellow Rice and Cilantro Pesto

Name: Mangkuk Ayam Crockpot dengan Nasi Kuning dan Cilantro Pesto
Total time: 200 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 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

Saucy shredded chicken, yellow rice, pickled onions, greens, and cilantro pesto on top. It's a flavor and color delight

⏱️ 200 min 🔪 Prep: 20 min 🔥 Cook: 180 min 📊 Hard 👁️ 23 views

👨‍🍳 Start Cooking

Mangkuk Ayam Crockpot dengan Nasi Kuning dan Cilantro Pesto

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

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

Steps

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.
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.
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.
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!