Slow Cooker Lime Chicken

5 from 1 vote
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Course: Main Course
Cuisine: Middle East
Keyword: Lime Chicken
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours
Servings: 4 -6
Author: Posh Journal

Ingredients

  • 6 pieces chicken thighs skin-on (about 3 pounds)
  • 1 ½ tablespoons olive oil
  • salt/pepper for browning the chicken
  • 1 cup dried Israeli Couscous

Produce/Vegetables:

  • 1 cup fresh small carrots
  • 1 cup fresh julienned red bell pepper
  • 1 medium-sized red onion (cut into big chunks)
  • 7 cloves garlic (finely chopped)

Spice Mixture:

  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt or more to taste
  • 1 1/2 teaspoons ground coriander
  • a dash of cumin powder
  • 1 large lime (about 3 tablespoons of lime juice)
  • Zest from 1 lime

Broth Base:

  • ½ cup chicken broth (Note: use only ¼ cup chicken broth if you want to cook the Israeli Couscous separately)
  • 2 tablespoons dry white wine

Instructions

Browning the Chicken:

  • Heat a skillet over medium-high heat.
  • Drizzle the chicken with olive oil and season with salt/pepper.
  • Sear the chicken thighs for about 5-6 minutes on each side or until the skin has a nice golden brown color.
  • Transfer to a large bowl and mix in the spices mixture and lime juice. Be sure to rub mixture over both sides of the chicken.

Cooking in a Slow Cooker:

  • Place fresh vegetables (bell pepper, carrots, red onion, garlic cloves): on the bottom of Crock-Pot® slow cooker.
  • Combine chicken broth and white wine, pour on top of vegetables. (please see notes)
  • Put the seared chicken thighs on top of the vegetables.
  • Cover and Cook for 3 hours on high heat or 6-7 hours on low heat (Or until the internal temperature should register 165 degrees F)

Adding Couscous:

  • Option 1: Once the chicken is fully cooked, remove the lid and add uncooked couscous into Crock-Pot® slow cooker. Add a bit extra broth if necessary. Cover and cook for 30 minutes longer or until couscous is cooked.
  • Option 2: Cook the couscous separately. Quickly rinse the cooked couscous with cold water to remove starch, then pour into the Crock- Pot® slow cooker before serving. (please see notes).

Notes

Note: If you choose for option 2, you may want to cut the amount of chicken broth in half (use only 1/4 cup of chicken broth)
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