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–+ servings

Crockpot Coconut Lime Chicken

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A delightful tropical dish featuring tender chicken in a creamy coconut-lime sauce, perfect for busy weeknights or special gatherings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Tropical
Calories: 400
Ingredients Method Nutrition Notes

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.

Method
 

Preparation
  1. Place chicken breasts in the crockpot.
  2. In a bowl, mix together coconut milk, lime juice, garlic, ginger, salt, black pepper, and red pepper flakes.
  3. Pour the coconut mixture over the chicken.
Cooking
  1. 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.
  2. Once done, shred the chicken in the crockpot using two forks and mix it into the sauce.
Serving
  1. Serve over jasmine rice and garnish with fresh cilantro.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 12gSodium: 800mgFiber: 2gSugar: 5g

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.
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