Crock Pot Coconut Lime Chicken

Name: Crock Pot Coconut Lime Chicken
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 8 Servings
Ingredients: 3 Tbsp avocado oil; 1.5 to 4 lbs boneless skinless chicken breasts; sea salt to taste; 1 large yellow onion; 4 cloves garlic; 2 (14-oz) cans full fat coconut milk; 1 Tbsp fish sauce; ¼ cup fresh lime juice; 2 Tbsp pure maple syrup; 1 Tbsp gluten-free all-purpose flour; 2 medium-sized zucchini squash; 3 large carrots; 4 to 6 cups baby spinach; 1/2 cup fresh basil

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings
8 Servings
Calories
441 kcal
Course
Main Course
Cuisine
American

Crock Pot Coconut Lime Chicken

Winston Blankenship

Report

This slow cooker coconut lime chicken recipe features a delicious sweet, savory and zesty creamy sauce with some fresh veggies to complete the meal. Serve it with your choice of rice, and enjoy!

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

3 Tbsp avocado oil
1.5 to 4 lbs boneless skinless chicken breasts
sea salt to taste
1 large yellow onion sliced
4 cloves garlic minced
2 (14-oz) cans full fat coconut milk
1 Tbsp fish sauce
¼ cup fresh lime juice
2 Tbsp pure maple syrup
1 Tbsp gluten-free all-purpose flour optional*
2 medium-sized zucchini squash chopped, optional
3 large carrots chopped, optional
4 to 6 cups baby spinach optional
1/2 cup fresh basil chopped

Add to Shopping List

Instructions

Remove the chicken from its packaging and place it on a plate. Pat both sides of each breast with a paper towel to remove any excess moisture. Sprinkle both sides of the breasts with sea salt.
Heat 2 to 3 tablespoons of avocado oil in a large nonstick skillet over high heat. Allow the skillet to heat up for a few minutes, as we need it sizzling hot. Carefully place the chicken breasts on the hot surface of the large skillet in a single layer (you’ll likely need to do this in 2 batches). Sear for 2 minutes per side, or until both sides have a golden-brown crust. Move the browned chicken to your slow cooker and repeat for the rest of the chicken breast filets.
Turn the heat down to medium heat or medium-high heat and add the chopped onions to the skillet. Sauté for 2-3 minutes or until they begin to soften. Add the minced garlic and cook for another 1 to 2 minutes. Move the onions and garlic to the crock pot with the browned chicken breasts.
Chop the carrots and add them to the crock pot.
In a bowl or measuring cup, combine the coconut milk, fish sauce, lime juice, pure maple syrup, gluten-free all-purpose flour, and sea salt. Whisk well until combined.
Pour the coconut lime sauce into the crock pot and give everything a stir.
Secure the lid of the crock pot and cook on high heat for 2 hours. Remove the lid and add the chopped zucchini and continue cooking for another 1 to 2 hours, or until the sauce is boiling, the chicken is fork tender, and the vegetables have reached your desired level of doneness. I do 3 hours total. Do note that the chicken will be fully cooked after 2 hours, as its internal temperature will be over 165 degrees Fahrenheit.
Remove the lid of the crock pot, add in the baby spinach, then replace the lid. Allow the coconut lime chicken to sit for a few minutes, until the spinach has wilted. Add in the chopped basil and give everything a good stir. Serve slow cooker coconut lime chicken with steamed brown rice, white rice or cauliflower rice for a low carb option and an extra side of vegetables. I also recommend serving with lime wedges.

Notes

*The purpose of this ingredient is to thicken the coconut lime sauce a little. You can omit it or replace it with cornstarch, tapioca flour, or regular all-purpose flour
*The purpose of this ingredient is to thicken the coconut lime sauce a little. You can omit it or replace it with cornstarch, tapioca flour, or regular all-purpose flour

Nutrition Information

Show Details

Serving 1Serving (of 8) Calories 441kcal (22%) Carbohydrates 27g (9%) Protein 28g (56%) Fat 26g (40%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 73mg (24%) Sodium 827mg (34%) Potassium 827mg (24%) Fiber 4g (16%) Sugar 15g (30%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 441 kcal

% Daily Value*

Serving	1Serving (of 8)
Calories	441kcal	22%
Carbohydrates	27g	9%
Protein	28g	56%
Fat	26g	40%
Saturated Fat	17g	85%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	73mg	24%
Sodium	827mg	34%
Potassium	827mg	18%
Fiber	4g	16%
Sugar	15g	30%