- 3 tablespoon(s) low-sodium soy sauce
- 1/2 cup(s) low-sodium chicken broth or water
- 3 tablespoon(s) brown sugar
- 2 tablespoon(s) fresh lime juice
- 1 tablespoon(s) grated fresh ginger
- 2 teaspoon(s) (or up to 3 teaspoons, if desired) chili garlic sauce
- 2 clove(s) garlic, thinly sliced
- 2 1/2 pound(s) boneless, skinless chicken thighs, trimmed
- 2 teaspoon(s) coconut flour
- 1 cup(s) Brown rice
- 4 head(s) (small) baby bok choy
- Sliced scallions, for serving
- Toasted sesame seeds, for serving
- In a 5- to 6-quart slow cooker, whisk together the chicken broth, soy sauce, sugar, lime juice, ginger, and chili garlic sauce; stir in the garlic.
- Add the chicken to the slow cooker and cook, covered, until the chicken is cooked through and easily pulls apart, 4 to 5 hours on high or 6 to 7 hours on low.
- Twenty-five minutes before serving, if the slow cooker is on low, increase to high. In a small bowl, whisk together the coconut flour and 2 tablespoons of the cooking liquid, then stir the mixture into the slow cooker and cook, covered, for 20 minutes.
- Meanwhile, cook the rice according to package directions. Eight minutes before serving, using two forks, break the chicken into smaller pieces. Separate the bok choy leaves, then gently fold them into the chicken mixture and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with scallions and sesame seeds, if desired.