1. Start by removing the chicken from its packaging and placing it on a plate. Gently pat both sides of each breast with a paper towel to absorb any excess moisture. This little step makes a big difference in achieving a nice sear later on. Once dried, sprinkle both sides generously with sea salt.
2. In a large nonstick skillet, heat 2 to 3 tablespoons of avocado oil over high heat. Allow the skillet to become sizzling hot to get that perfect sear. Carefully place the chicken breasts in the skillet in a single layer, possibly in batches if necessary. Sear for about 2 minutes on each side, or until they have a lovely golden-brown crust. This step locks in the juices, ensuring tender chicken.
3. Once seared, transfer the browned chicken to your slow cooker. Repeat the searing process with any remaining chicken.
4. Next, reduce the heat to medium and add the sliced yellow onion to the same skillet. Sauté for 2 to 3 minutes until the onions start to soften and become translucent. This will bring out their sweetness.
5. Add the minced garlic to the skillet and cook for an additional 1 to 2 minutes, stirring frequently. You’ll want to see them soften and become fragrant, but be careful not to let them burn.
6. Transfer the sautéed onion and garlic to the slow cooker with the chicken.
7. Now it’s time to chop the carrots and add them to the slow cooker as well. They will add a nice sweetness and texture to the final dish.
8. In a separate bowl or measuring cup, combine the coconut milk, fish sauce, lime juice, pure maple syrup, and, if using, the gluten-free flour. Whisk everything together until well combined.
9. Pour the coconut lime sauce over the ingredients in the slow cooker and give everything a gentle stir to ensure it’s well mixed. This is where that creamy, tropical flavor starts to come together!
10. Secure the lid on the slow cooker and set it to cook on high for about 2 hours. After this time, remove the lid and add the chopped zucchini (if using). Continue cooking for another hour or two until the sauce is bubbling, the chicken is fork-tender, and the vegetables are cooked to your liking. I usually find 3 hours total does the trick perfectly.
11. Once the chicken is cooked through (internal temperature should be over 165 degrees Fahrenheit), remove the lid again and stir in the baby spinach. Replace the lid and let it sit for a few minutes until the spinach has wilted. This adds a lovely pop of color and nutrients.
12. Finally, add in the chopped basil and give everything a good stir before serving. Enjoy your Crock Pot Coconut Lime Chicken over steamed brown rice, white rice, or cauliflower rice for a delicious low-carb option. Make sure to serve with lime wedges on the side for an extra zing!
