Designed for people with IBS or fructose malabsorption, this recipe couldn't be easier or tastier. Lime and cilantro are the perfect flavors for this slow-cooker meal.
I'm really into using my slow-cooker right now. I'm a pretty low-energy person, so slow-cooking really appeals to me. Just throw a bunch of stuff in a pot and let it cook all afternoon. That's my kind of cooking. I've recently gotten back into quilting, so I haven't been spending as much time cooking as I normally do. Slow-cooker recipes are perfect for people with a busy life who want to be nourished but not spend a whole lot of time preparing the nourishment.
Slow-Cooker Cilantro-Lime Chicken Thighs and Rice
16 to 20 oz. boneless, skinless chicken thighs
2 cups (unsalted) Low-FODMAP Chicken Broth or Stock
1/3 cup fresh lime juice
1 tablespoon garlic and/or onion infused oil (homemade or from Nicer Foods)
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper flakes (optional)
1 cup long grain white rice
1/2 cup chopped fresh cilantro (plus more for garnish)
- Place the chicken thighs, broth, lime juice, garlic/onion oil, salt, cumin, black pepper and red pepper flakes in a slow cooker and gently stir. Cover and cook on low 8 hours or on high for 4 hours.
- If cooking on low, stir in the rice 1 hour before serving. If cooking on high, stir in the rice 30 minutes before serving.
- When rice is tender, stir in cilantro and serve. Sprinkle with extra cilantro for garnish if desired.
Recipe and post updated 7/11/16.