Low FODMAP Slow Cooker Lime Chicken and Rice
Chicken thighs are slow cooked with lime juice and spices until tender, with a delicious rice, topped with melted cheese.
Servings 4 people
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
Instead of the 1 ½ cups water and soup base, you can substitute with 1 ½ cups Low-FODMAP Homemade Chicken Broth or Stock.