Remove the chicken from its packaging and place it on a plate. Pat both sides of each breast with a paper towel to remove any excess moisture. Sprinkle both sides of the breasts with sea salt.

Heat 2 to 3 tablespoons of avocado oil in a large nonstick skillet over high heat. Allow the skillet to heat up for a few minutes, as we need it sizzling hot. Carefully place the chicken breasts on the hot surface of the large skillet in a single layer (you’ll likely need to do this in 2 batches). Sear for 2 minutes per side, or until both sides have a golden-brown crust. Move the browned chicken to your slow cooker and repeat for the rest of the chicken breast filets.

Turn the heat down to medium heat or medium-high heat and add the chopped onions to the skillet. Sauté for 2-3 minutes or until they begin to soften. Add the minced garlic and cook for another 1 to 2 minutes. Move the onions and garlic to the crock pot with the browned chicken breasts.

Chop the carrots and add them to the crock pot.

In a bowl or measuring cup, combine the coconut milk, fish sauce, lime juice, pure maple syrup, gluten-free all-purpose flour, and sea salt. Whisk well until combined.

Pour the coconut lime sauce into the crock pot and give everything a stir.

Secure the lid of the crock pot and cook on high heat for 2 hours. Remove the lid and add the chopped zucchini and continue cooking for another 1 to 2 hours, or until the sauce is boiling, the chicken is fork tender, and the vegetables have reached your desired level of doneness. I do 3 hours total. Do note that the chicken will be fully cooked after 2 hours, as its internal temperature will be over 165 degrees Fahrenheit.

Remove the lid of the crock pot, add in the baby spinach, then replace the lid. Allow the coconut lime chicken to sit for a few minutes, until the spinach has wilted. Add in the chopped basil and give everything a good stir. Serve slow cooker coconut lime chicken with steamed brown rice, white rice or cauliflower rice for a low carb option and an extra side of vegetables. I also recommend serving with lime wedges.