Crockpot Coconut Lime Chicken
Crockpot Coconut Lime Chicken is a delightful dish that brings a taste of the tropics right to your dining table. This recipe features succulent chicken cooked to perfection in a creamy coconut sauce infused with zesty lime, fresh garlic, and ginger. With its rich flavors and easy preparation, it’s a favorite for busy weeknights or special gatherings.
Why Make This Recipe
This recipe not only offers a simple cooking method but also delivers on flavor. Using a crockpot allows the chicken to become incredibly tender as it simmers in the luscious sauce, making it an effortless option for those who may not have time to cook over the stove. Plus, the combination of coconut and lime offers a refreshing contrast that is perfect for any palate, making it suitable for families and guests alike.
How to Make Crockpot Coconut Lime Chicken
Making Crockpot Coconut Lime Chicken is straightforward and requires minimal hands-on time. The beauty of this dish lies in its simplicity and the ability to let the slow cooker do the work. Here’s how you can whip up this tantalizing meal:
Ingredients :
- 1.5 lbs chicken breasts
- 1 can (13.5 oz) coconut milk
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- Fresh cilantro for garnish
- Jasmine rice for serving
Directions :
- Place chicken breasts in the crockpot.
- In a bowl, mix together coconut milk, lime juice, garlic, ginger, salt, black pepper, and red pepper flakes.
- Pour the coconut mixture over the chicken.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is cooked through and tender.
- Once done, shred the chicken in the crockpot using two forks and mix it into the sauce.
- Serve over jasmine rice and garnish with fresh cilantro.
How to Serve Crockpot Coconut Lime Chicken
Serve this enticing dish over a bed of jasmine rice, which perfectly complements the creamy sauce. For an added touch of freshness, garnish with chopped cilantro. This meal pairs well with steamed vegetables or a light salad for a balanced dinner.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the shredded chicken and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make
- For a richer coconut flavor, opt for full-fat coconut milk.
- Adjust the lime juice to your personal preference, adding more for a tangier taste.
- Letting the chicken sit in the sauce for a while after shredding enhances the flavor even more.
Variation
Consider adding vegetables such as bell peppers, snap peas, or carrots to the crockpot for a one-pot meal. You can also substitute chicken thighs for a juicier result. If you’re looking for a spicy kick, increase the amount of red pepper flakes or serve with a side of sriracha.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just be sure to extend the cooking time by about an hour if cooking on low.
Can I make this recipe in an instant pot?
Absolutely! You can prepare this recipe in an instant pot by using the sauté function first to brown the chicken, then adding the coconut mixture and cooking on high pressure for about 10-12 minutes followed by a natural release.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making it a great option for those with dietary restrictions.
Crockpot Coconut Lime Chicken
Ingredients
Main Ingredients
- 1.5 lbs chicken breasts Can use frozen chicken breasts, just increase cooking time by about an hour on low.
- 1 can coconut milk (13.5 oz) Opt for full-fat coconut milk for a richer flavor.
- 1/4 cup lime juice Adjust according to personal taste preferences for tanginess.
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional) Increase for more heat.
- to taste fresh cilantro for garnish
- Jasmine rice for serving Serve alongside the chicken.
Instructions
Preparation
- Place chicken breasts in the crockpot.
- In a bowl, mix together coconut milk, lime juice, garlic, ginger, salt, black pepper, and red pepper flakes.
- Pour the coconut mixture over the chicken.
Cooking
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is cooked through and tender.
- Once done, shred the chicken in the crockpot using two forks and mix it into the sauce.
Serving
- Serve over jasmine rice and garnish with fresh cilantro.
