Crockpot Coconut Lime Chicken
A delightful tropical dish featuring tender chicken in a creamy coconut-lime sauce, perfect for busy weeknights or special gatherings.
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.
Notes
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. For a one-pot meal, consider adding vegetables such as bell peppers, snap peas, or carrots to the crockpot.