This Crockpot Coconut Lime Chicken is a delightful fusion of tropical flavors and tender chicken, simmered to perfection in a creamy coconut-lime sauce. It's an easy, hands off meal that's perfect for busy days, offering a comforting dish with minimal prep time. The combination of coconut milk, lime juice, and aromatic spices creates a rich and flavorful sauce that pairs wonderfully with rice or quinoa.
Full Recipe:
4 boneless, skinless chicken breasts
1 can (13.5 oz) coconut milk (full-fat recommended)
Juice and zest of 2 limes
3 cloves garlic, minced
2 tablespoons honey
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro (for garnish)
Prepare the Chicken:
Place the boneless, skinless chicken breasts into the bottom of your slow cooker.
Make the Coconut Lime Sauce:
In a medium bowl, whisk together the coconut milk, lime juice, lime zest, minced garlic, honey, ground cumin, salt, and black pepper until well combined.
Combine Chicken and Sauce:
Pour the prepared coconut lime sauce over the chicken breasts in the slow cooker, ensuring the chicken is well coated.
Cook:
Cover the slow cooker and cook on LOW for 5–6 hours or on HIGH for 2.5–3 hours, until the chicken is tender and fully cooked (internal temperature should reach 165°F or 74°C).
Finish and Serve:
Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the sauce and stir to combine. Garnish with chopped fresh cilantro before serving. Serve over rice or quinoa for a complete meal.
Calories: Approximately 455 kcal
Protein: 25g
Fat: 37g
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g
Sodium: 265mg
Potassium: 460mg
Cholesterol: 142mg
Vitamin A: 245 IU
Vitamin C: 5mg
Calcium: 21mg
Iron: 2mg