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Delicious Crockpot Coconut Lime Chicken garnished with lime and coconut

Crockpot Coconut Lime Chicken

A simple and vibrant slow-cooked dish combining chicken breasts with creamy coconut milk and fresh lime for a tropical twist, perfect for busy weeknights or casual dinner parties.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds) Chicken thighs can be swapped for richer flavor.
  • 1 can full-fat coconut milk (14 oz) For the creamiest sauce; light coconut milk will work but the sauce will be thinner.
  • 2 pieces limes (juiced and zested) Juice of 2 limes (about 3–4 tablespoons) and zest of 1 lime.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and freshly ground black pepper
  • for serving cups cooked jasmine rice
  • for garnish tablespoons fresh cilantro, chopped

Method
 

Preparation
  1. Arrange chicken in a single layer in the crockpot.
  2. 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.
  3. Pour the coconut-lime mixture over the chicken, turning breasts to coat if needed.
Cooking
  1. Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours, until chicken easily pulls apart with a fork.
  2. Remove the lid, use two forks to shred the chicken right in the crockpot, and stir into the sauce.
  3. Taste and adjust seasoning with more salt, pepper, or lime juice.
Serving
  1. Serve the chicken spooned over hot jasmine rice and garnish with chopped cilantro.

Notes

Refrigerate cooled leftovers within two hours of cooking. Use within 3–4 days. For freezing, portion and freeze up to 3 months. Reheat to an internal temperature of 165°F (74°C) for safety. For extra rich sauce, use full-fat coconut milk, and adjust seasoning as needed. Swaps like cauliflower rice or tacos can be made for adaptations.