Crock Pot Ginger Lime Chicken

Crock Pot Ginger Lime Chicken with Cauli-Rice

I am SO excited about this recipe! After I had baby number seven some very sweet friends from MOPS organized meals for my family. One of those moms, Melissa, brought over the most delicious chicken and rice dish. She very sweetly gave me her recipe. I’ve taken that scrumptious dish and tweaked it just slightly to fit in with our Trim Healthy Mama plan. 

I loved the flavors of this dish so much, I used the idea for another meal: Asian Baked Chicken. And Melissa’s yummy recipe was easy to tweak THM style and I added ginger for an additional punch of flavor. Hubby and I enjoyed this delicious, weight-loss friendly version:

Trim Healthy Mama Crock Pot Ginger Lime Chicken

Ingredients:

  • 6-9 chicken thighs – using boneless, skinless chicken thighs will save time
  • 1/2 cup Bragg Liquid Aminos or low-sodium soy sauce
  • 1/4 cup lime juice
  • 2 tablespoons fresh grated ginger – or 1 tablespoon ground ginger powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground pepper

Mix all ingredients together and pour over chicken. Cook in crockpot for 8 hours on low. Remove chicken and bones from crockpot and remove skin and bones from chicken and set meat aside. If you used boneless, skinless chicken thighs you can obviously skip this step.

Remove skin and bones from chicken and set meat aside.

Steam cauliflower until cooked through, but still firm. Drain water from cauliflower and place on a chopping board. Chop cauliflower into rice-size bits. 

making cauli-rice for Crock Pot Ginger Lime Chicken

To serve: Spoon cauli-rice onto plate, top with chicken and pour sauce over the dish. This meal is an S (satisfying) dinner when made with chicken thighs, but can easily work as an E (energizing) meal when made with boneless, skinless chicken breasts and served with a healthy whole grain like brown rice or quinoa. This will also work as a FP (fuel pull) when made with chicken breasts and served with cauli-rice. If you use chicken breast meat you may need to add 1 cup of chicken broth to make up for a lack of moisture. 

Crock Pot Ginger Lime Chicken

disclaimer

Trim Healthy Mama Crock Pot Ginger Lime Chicken
Tender chicken cooked slowly in a delicious ginger-lime sauce.
Write a review
Print
Ingredients
  1. 6-9 chicken thighs - or boneless, skinless chicken thighs to save time
  2. 1/2 cup Bragg Liquid Aminos or low-sodium soy sauce
  3. 1/4 cup lime juice
  4. 2 tablespoons fresh grated ginger - or 1 tablespoon ground ginger powder
  5. 2 teaspoons garlic powder
  6. 1 teaspoon ground pepper
Instructions
  1. Mix all ingredients together and pour over chicken. Cook in crockpot for 8 hours on low. Remove chicken and bones from crockpot and remove skin and bones from chicken and set meat aside. If you used boneless, skinless chicken thighs you can obviously skip this step.
  2. Remove skin and bones from chicken and set meat aside.
  3. Steam cauliflower until cooked through, but still firm. Drain water from cauliflower and place on a chopping board. Chop cauliflower into rice-size bits.
  4. making cauli-rice for Crock Pot Ginger Lime Chicken
  5. To serve: Spoon cauli-rice onto plate, top with chicken and pour sauce over the dish.
The Coers Family http://www.thecoersfamily.com/

6 thoughts on “Crock Pot Ginger Lime Chicken

  1. mommytrainingwheels

    This looks absolutely delicious. I was just wondering what I was going to do with my leftover limes.

  2. Liz

    making this TONIGHT. Was just wondering what to do with a package of chicken thighs and love these ingredients. Thanks, Amanda 🙂 I joined MOMS club just before my youngest was born only because I wanted those meals! Ended up making great friends and also coordinating the Helping Hands meal program, so it turned into more than a selfish grab for free food. Glad you have folks bringing you meals on your end and hope things are going well.

  3. Shauna

    Looks like you are a fellow ginger and lime lover. Add cilantro and you’re really cooking. You should look up recipes for laab. I bet you would love it.

  4. iggs

    this was way way too salty, and only had the taste of Bragg’s. The chicken came out OK, but the sauce was unusable and way watery. Next time I am doing 1.25 cups Bragg’s instead of two, 4 cups water instead of three, and tripling the lime juice and ginger, and adding cornstarch or xantham gum or some thickening agent to the sauce.

  5. Lanie

    I made this and brought to a friend’s house where we ‘shared’ dinner together. Everyone loved it and the kids told the mom to ask for the recipe. I only had 1/4 c Bragg’s so I used that and the little remaining soy sauce I had (probably less than a cup). I think it could use less water so might only use 2 cups next time. I didn’t make the reduced sauce because of time and it wasn’t missed but will definitely try it next time.

  6. Lanie

    Forgot to mention that I used skinless chicken breasts and thigh pieces and didn’t remove the bone.


Leave a Reply