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–+ servings

Crockpot Coconut Lime Chicken

Delicious crockpot coconut lime chicken served in a bowl with fresh lime and cilantro
A hands-off, slow-cooked chicken dish featuring creamy coconut milk and zesty lime, perfect for a family meal or meal prep.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 4 pieces boneless, skinless chicken breasts about 1.5–2 pounds
  • 1 can (14 oz) full-fat coconut milk use light coconut milk to reduce calories, but sauce will be thinner
  • 2 pieces limes, juice of about 3–4 tablespoons
  • 1 piece lime, zest of adds concentrated citrus aroma
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and freshly ground black pepper
  • for serving Cooked jasmine rice
  • for garnish Fresh cilantro, chopped

Instructions

Preparation

  • Place the chicken breasts in a single layer in the crockpot.
  • In a medium bowl, whisk together the coconut milk, lime juice, lime zest, garlic powder, onion powder, and a pinch of salt and pepper until smooth.
  • Pour the coconut-lime mixture over the chicken, turning breasts to coat if needed.
  • Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours, until the chicken easily pulls apart with a fork.
  • Remove the lid, use two forks to shred the chicken right in the crockpot, and stir the shredded chicken into the sauce so it soaks up the flavors.
  • Taste and adjust seasoning with more salt, pepper, or lime juice.
  • Serve the chicken spooned over hot jasmine rice and garnish with chopped cilantro.

Notes

For a creamier finish, reduce briefly on high after shredding to thicken. Substitute chicken thighs for juicier meat; add chili flakes for heat. Serve over cauliflower rice for a paleo-friendly option.