Crock Pot Coconut Lime Chicken
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Unrated
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Prep Time
10 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
8 Servings
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Calories
441 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Coconut Lime Chicken
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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!
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Ingredients
- 3 Tbsp avocado oil
- 1.5 to 4 lbs chicken breast boneless skinless
- salt sea salt, to taste
- 1 large yellow onion sliced
- 4 cloves garlic minced
- 2 (14-oz) cans coconut milk full fat
- 1 Tbsp fish sauce
- ¼ cup lime juice fresh
- 2 Tbsp pure maple syrup
- 1 Tbsp all-purpose flour optional, gluten-free
- 2 medium-sized zucchini chopped, optional
- 3 large carrot chopped, optional
- 4 to 6 cups baby spinach optional
- 1/2 cup basil chopped, fresh
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
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
73mg
(24%)
Sodium
827mg
(34%)
Potassium
827mg
(18%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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