Are you back in the proverbial swing of things yet? Dinner at 4:30 PM (or 9:30 PM—there are only two options for families in lots of extra-curriculars), packing after-school snacks at 9:30 AM, never seeing your couch?
I certainly am. I mentioned in a recent Everything Edit that my oldest son fell swiftly in love with tennis over the summer, and now we’re in a fast-and-furious team season that meets most days of the week immediately after school to practice or play. And then we leave for tennis or cross-country…
So Crockpot recipes are what’s up. Except I don’t like mushy veggies and overcooked chicken - does anyone? I always think they must, because the slow cooker recipes we’ve stood for tend to produce this imbalanced finished product! But me? I need elevated, fresh flavors, perfectly cooked chicken, and sauces that just aren’t thin and watery. A block of cream cheese? Ehh, maybe if it really makes sense, but it’s not a crutch over here. My slow cooker Peruvian chicken is a great example of really good Crockpot food, and today?
Slow cooker coconut lime chicken.
Why you’ll love this: It’s high in protein, great healthy fats, and it’s naturally paleo, too. Super easy to throw together, smells divine, and it’s full of flavor without all the effort.
How to serve it: Perfect served over rice, cauliflower rice, or in tortillas. Consider pairing it with a tropical salsa, like mango or pineapple, and a veggie like green beans or summer squash.
What you do: Plop it all in a slow cooker and let it go. Just make sure to set your slow cooker timer, so you don’t overcook the chicken!
The magic: This recipe cooks the chicken just long enough to be cooked through and tender, without being dry and stringy. The lime and coconut combine for a beautifully Thai-inspired flavor that’s fresh but creamy and comforting.
Slow Cooker Coconut-Lime Chicken
Ingredients
2 lbs boneless, skinless chicken thighs
1 (13.5 oz) can full-fat coconut milk
3 cloves garlic, minced
1-inch piece of fresh ginger, grated
Zest of 1 lime
Juice of 2 limes
1 ½ tablespoon honey or maple syrup
1 - 1 ½ teaspoon salt
½ teaspoon black pepper
Optional: 1 Thai chili or pinch red pepper flakes (for heat)
2 tbsp cornstarch + 2 tbsp water (slurry)
For serving:
Jasmine or basmati rice
Chopped fresh cilantro
Lime wedges
Instructions
Combine in Crockpot: Add chicken, coconut milk, garlic, ginger, lime zest and juice, honey, salt, pepper, and chili if using. Stir to coat.
Slow cook: Cook on LOW for 3-4 or HIGH for 1 1/2-2 hours, until chicken is cooked through. Check chicken at 3 hour mark for low, one hour on high. If you’re “setting and forgetting,” set your time for 3.5 hours low and 1.15 hours high.
Finish the sauce: In a small bowl, combine cornstarch and water; whisk to combine well. Remove the chicken and stir in the cornstarch slurry; increase Crockpot heat to high to let thicken for 15 minutes or so. At this point you can serve the chicken whole or shred it in the slow cooker and stir to coat in the coconut-lime sauce. When the sauce is thickened to your desired consistency, taste and add extra lime juice or salt if needed.
Serve: Serve chicken over fluffy rice, spoon plenty of sauce over, top with tropical salsa, cilantro, and a squeeze of lime.