A slow cooker does all the work here while coconut milk and lime turn plain chicken thighs into something bright and rich at the same time. Shred it at the end and it's ready for lettuce cups, a bowl over cauliflower rice, or eating straight off the fork, much like the shredded chicken in our Rosemary Roasted Chicken with Sweet Potato and Green Beans.
Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 (13.5 oz) can full-fat coconut milk
- Juice and zest of 2 limes
- 1 tbsp fresh ginger, grated
- 1 tsp fine sea salt
- 1/4 cup fresh cilantro, chopped
Instructions
- Place chicken thighs in the slow cooker.
- Whisk coconut milk, lime juice, lime zest, ginger, and salt together and pour over the chicken.
- Cover and cook on low for 4 hours, until chicken shreds easily with two forks.
- Shred the chicken directly in the slow cooker and stir it through the sauce.
- Top with fresh cilantro before serving.
Nutrition Facts (per serving)
| Calories | 410 |
| Total fat | 26g |
| Total carbohydrates | 6g |
| Dietary fiber | 1g |
| Protein | 38g |
| Sodium | 480mg |
Why This Is Good for Your Gut
Coconut milk's medium-chain triglycerides are easy for the gut to absorb without needing bile salts to break them down, which is gentle for a compromised digestive system. Ginger has long-documented effects on gut motility and nausea, and this whole dish skips onion, garlic, and any grain-based thickener.
It keeps for four days in the fridge and the flavor only gets better as it sits, similar to our Herb-Roasted Chicken with Bok Choy.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
