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crockpot chicken bowls with yellow rice and cilantro pesto

5.0

(24)

pinchofyum.com
Your Recipes

Prep Time: 20 minutes

Cook Time: 3 hours

Total: 3 hours, 20 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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!

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