Crockpot Coconut Lime Chicken
A tropical-inspired dish featuring chicken simmered in a rich coconut milk sauce, infused with zesty lime and fragrant garlic.
Equipment
- Crockpot
Ingredients
- 4 pieces Boneless Skinless Chicken Breasts
- 1 can Coconut Milk 13.5 oz
- 2 pieces Limes Zest and juice
- 2 cloves Garlic Minced
- 1 teaspoon Ginger Grated
- Salt and Pepper to taste
- Fresh Cilantro for garnish Optional
- Jasmine Rice for serving
Instructions
- Place chicken breasts in the bottom of the crockpot.
- In a bowl, combine coconut milk, lime zest, lime juice, minced garlic, grated ginger, salt, and pepper. Stir until well mixed.
- Pour the sauce over the chicken, ensuring it is well coated.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- Check for doneness; the chicken should shred easily with a fork.
- Remove chicken, shred, and serve over jasmine rice. Garnish with fresh cilantro.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.