Coconut Lime Pulled Chicken

as always I am keeping it simple, healthy, and crockpot style! This pulled chicken recipe works great with either breast or thigh. Use this will add more fat to the sauce, which can be delicious for curry dishes that are easy to make from the broth. If you are wanting to keep it on the skinny, use chicken breast.
what you need
3 quart crockpot
Metal tongs
​sturdy fork
Metal whisk
Citrus squeeze
paring knife
measuring cup
6–9 limes
3–4 chicken breasts or 6–9 chicken thighs depending on their size
13.5 ounces of coconut milk
One cup of either vegetable or chicken broth
1 teaspoon smoked paprika, ground cumin
2 teaspoons curry powder
​Salt and pepper to taste
​optional – 2 tablespoons of sugar. This will cut the Zhang of the lime a bit and if making a curry sauce from the broth will open up all of the other flavors. If you choose to add sugar, add it to the broth when adding the spices.
for a vegetable curry sauce you will also need one bag of frozen mixed vegetables and some flour.

begin by adding the coconut milk to the crockpot. If your coconut milk was canned, you may need a small spatula to remove all of the thickened milk from the sides of the can.

Measure out your chicken or vegetable broth. In a small side dish measure out your spices and blend to gather before adding to the crockpot.

use your metal whisk to evenly dispersed the spices to the broth.

tenderized your limes by rolling them with a firm flat rest on the counter. Roll each lime for approximately 30 seconds back and forth vigorously. Squeeze your lines into your measuring cup. You need a 1/4 - 1/2 Cup of lime juice.

add your check into your crockpot and cook on low for 3–5 hours.

remove your chicken from your crockpot and set aside in a bowl. Using your fork, pull the chicken apart. If it does not shred easily, replace the chicken back into the crockpot and cook an additional hour.
now we will begin the base for a curry sauce.
​transfer the broth from the crockpot into a large skillet over low heat on the stove.

sprinkle a small handful of flour on top of the broth. Using your metal whisk, work the flower into the broth slowly. The flour is a thickening agent, a little bit can go a long ways.

Remove some from the sauce pan and toss with your chicken.

emove your desired amount to keep as a pasta sauce. This sauce is delicious over arugula cheese ravioli with the shredded chicken on top!
this brings me to a few dish suggestions you can use this delicious pulled chicken with.

place some of the sauce on top of arugula cheese ravioli, top with fresh chopped arugula, tomatoes, and chicken!

this chicken is perfect for nachos. Get all your nacho fixings together and bake in the oven at 250° for 20–25 minutes.

The final – doesn't even make it out of the sauce pan before it is gobbled up in my home. To the remainder of your sauce base, add a package of frozen vegetables and about half of your pulled chicken. This Curry is delicious over rice, lentils, quinoa, or pasta.

A few other dish ideas...

tacos, enchiladas, subs or sandwiches, stuffing for your own homemade chicken ravioli... And I am sure many more! If you think of a dish, I would love to hear about it.
enjoy!