Slow Cooker Tomato Lime Chicken with Spring Asparagus
Tender slow-cooked chicken thighs bathed in a zesty tomato lime sauce, finished with crisp-tender spring asparagus for a bright, satisfying meal. This dairy-free dinner practically cooks itself while filling your kitchen with irresistible aromas.
Ingredients
- 1.2kg bone-in chicken thighs, skin removed
- 400g tinned chopped tomatoes
- 3 tablespoons tomato paste
- 3 limes, juiced and zested
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 450g fresh asparagus, woody ends trimmed, cut into 5cm pieces
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon honey
Instructions
Season chicken thighs on both sides with smoked paprika, cumin, oregano, salt, and black pepper.
In a bowl, combine chopped tomatoes, tomato paste, lime juice, lime zest, minced garlic, olive oil, red pepper flakes, and honey. Mix well.
Place seasoned chicken thighs in the slow cooker in a single layer. Pour the tomato lime sauce evenly over the chicken.
Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken reaches an internal temperature of 74°C (165°F) when checked with a meat thermometer.
During the last 20 minutes of cooking, add the asparagus pieces on top of the chicken. Cover and continue cooking until asparagus is crisp-tender.
Carefully remove chicken and asparagus to a serving platter. Spoon the tomato lime sauce over the top.
Garnish with fresh chopped coriander and serve immediately with rice or crusty bread.
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