365 Days of Slow Cooking: Slow Cooker Asian Lime Chicken

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Saturday, May 7, 2011

Slow Cooker Asian Lime Chicken

Serves 4-6

1 1/2 lbs boneless, skinless chicken thighs or 2 lbs bone-in chicken with skin removed
1/2 cup chicken broth
1/4 cup soy sauce
2 Tbsp fresh lime juice
1 Tbsp Worcestershire sauce
4 garlic cloves, minced
1/2 tsp dry mustard
1/2 tsp ground pepper
1 Tbsp tomato paste
1 Tbsp quick cooking tapioca
1/4 cup flour 
Cilantro and lime, for garnish

1.  Thaw chicken and pat dry.  Dredge in flour and place in bottom of slow cooker.
2.  In a small bowl combine broth, soy sauce, lime juice, Worcestershire sauce, garlic, dry mustard, pepper, tomato paste and tapioca.  Whisk until smooth.
3.  Pour sauce over the chicken and cover the slow cooker.
4.  Cook on LOW for 3-5 hours. 
5.  Garnish with cilantro and serve.  (If you'd rather shred or break up into large chunks, use two forks to do so.  Then serve over rice, along with the sauce)

Review:
Despite the long list of ingredients this recipe is pretty darn easy to make.  It turns out with a beautiful sauce (thanks to the tapioca and flour) and the chicken is tender and delicious.  This is one of my husbands favorites and come to think of it, mine too.  5 stars

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8 comments:

  1. This looks good. Do you think it would work to substitute cornstarch for the tapioca? If so, how much should I use?

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  2. I would add about 2 Tbsp cornstarch mixed with 2 Tbsp water (stir until smooth) and add it in at the end. Wait for 30-60 minutes while it cooks on high without the lid. That should help thicken it up a bit.

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  3. I'm a little concerned about the low heat and not very many hours to cook. Don't you usually see those type of hours with high heat cooking?

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  4. Debra, chicken only ever needs to be cooked 4-6 hours on low. it doesn't have much collagen (or fat) so it cooks quickly and dried out if left all day long. If you have a really old slow cooker then you may want to cook longer. But the newer cookers cook hotter and quicker. Test with a kitchen thermometer at 3 hours and then go from there. Good luck!

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  5. Anonymous18/9/11 09:20

    This looks like a good recipe. However I wish you would have given a nutrition count since I am diabetic. Or did I miss something on your site.

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  6. Katie Compton23/4/12 14:06

    Hi Ms Karen! I have stumbled on your site and its got me all inspired! I have recently started my own blog on month to month menu planning, preparation over dinners, lunches, and breakfast. I dabble in OAMC, Slow Cooking, Make a head stuff, and just plain ol getting the kitchen dirty fun nights with my two kids 6-9yr old boys This month my family are super busy with sports so the majority of my menu is Slow Cooker Recipes! I've done quite a few already so you'll be seeing my postings pretty often now definitely! Your page is wonderful and I will continue to use your methods to help me improve on what I love to do the most. With that being said....lol. I absolutly LOVED this recipe it came out great and a pop of chopped Cilantro on top make it gorgeous! I got a great pic, I'd be happy to share! A++ (my blog is www.KitchenistaCreations.com)

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  7. Mackenzie1/4/13 15:41

    Hi! I have made this recipe a few times and my husband and I both really love the taste. However, the sauce doesn't seem to thicken up for me at all...is there something I can do to help the tapioca do its job? Perhaps cook without the lid toward the end, as you suggested to the reader who wants to use cornstarch, to allow it to thicken up? Thanks :)

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  8. yes, I would take the lid off for a half hour and turn it to high. good luck!

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