Crockpot Coconut Lime Chicken
A flavorful dish featuring tender chicken cooked in a creamy coconut milk sauce with fresh lime, perfect for busy weeknights.
Equipment
- Crockpot
- Mixing Bowl
Ingredients
- 4 pieces Boneless, Skinless Chicken Breasts
- 1 can Coconut Milk (13.5 oz)
- 2 pieces Limes Zest and juice of
- 2 cloves Garlic Minced
- 1 teaspoon Ginger Grated
- Salt and Pepper To taste
- Fresh Cilantro for garnish
- Jasmine Rice for serving
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- In a mixing bowl, combine coconut milk, lime zest, lime juice, minced garlic, and grated ginger. Season with salt and pepper.
- Pour the mixture over the chicken, ensuring it's well coated.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender.
- Once cooked, shred the chicken in the crockpot and stir to combine with the sauce.
- Serve over jasmine rice and garnish with fresh cilantro.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.