Chicken thighs are slow cooked with lime juice and spices until tender, with a delicious rice, topped with melted cheese in this Low FODMAP Slow Cooker Lime Chicken and Rice recipe.
Recipe and Post Updated 10/10/2022
I’m really into using my crock pot 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.
I’ve found out in my culinary pursuits that chicken thighs fair much better than chicken breasts in the slow-cooker. The extra fat in the thighs help keep the chicken moist. This recipe I came up with is a combination of a couple of recipes. Leave out the red pepper flakes if spicy foods bother you. The update of this Low FODMAP Slow Cooker Lime Chicken and Rice recipe includes a topping of melted cheddar cheese. Add then to add a little pizzazz, I top with some lactose-free sour cream and low-FODMAP salsa from Fody Foods.
You may enjoy these other low-FODMAP slow cooker recipes from my collection:
Low FODMAP Slow Cooker Lime Chicken and Rice
Ingredients
- 1 to 1 ½ lbs boneless, skinless chicken thighs
- 1 ½ cups water
- 1 ½ teaspoons Fody Chicken Soup Base (see note for substitution)
- 1/3 cup fresh lime juice
- 1 tablespoon Fody Garlic Infused Oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper
Add after 2.5 hours (on high) or 5 hours (on low):
- 1 cup long grain white rice
Add 5 minutes before serving:
- 1/2 cup chopped fresh cilantro
- 1 cup shredded cheddar cheese
For Serving:
- Sour Cream (Lactose-free if needed)
- Fody Salsa
- Chopped cilantro
Instructions
- Place the chicken thighs, water, chicken soup base, lime juice, garlic infused oil, salt, cumin, and crushed red pepper in a slow cooker and gently stir. Cover and cook on low 5 hours or on high for 2 1/2 hours.
- Stir in the 1 cup rice, cover and continue to cook on low for 1 hour or on high for 1/2 hour, or until rice is tender and liquid is absorbed.
- Stir in the cilantro, breaking the chicken up into large pieces. Spread mixture out evenly in the slow cooker and sprinkle evenly with the shredded cheddar cheese. Cover slow cooker again and cook for 5 to 10 minutes, or until cheese is melted.
- Serve with sour cream, salsa, and extra chopped cilantro if desired.
Notes
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I am going to make this for a holiday work potluck next week! I was struggling to figure out something that i could bring that I could eat, that wouldn't be too complicated! Do you think I could make it with quinoa instead of rice?
I think it would work great with quinoa!
I made this with cauliflower rice and it was excellent!
Glad you liked it!
Tomatoes don't agree well with me either so I'm grateful for this recipe!
Your directions aren't really clear though. Are you saying to add the rice to the crock pot? and if so do you put the rice in cooked or uncooked?
Yes, add uncooked rice to the crock pot.
What kind of side dish do you serve with this?
I like to serve it with a salad or steamed veggies.
Making it today! Just note: Garlic and Onion aren't good for low FOD-MAP; I left it out… Hopefully, still tastes just as good!
Hope you liked it! I'm not sure what you are referring to, this recipe does not call for garlic or onion, but it does call for garlic/onion infused-oil which is a low-FODMAP way of adding the flavor without the FODMAPs.
Love this recipe. Make it at least once a month. Smells delicious all day then a great meal at night.