Description
This Slow Cooker Coconut Lime Chicken is rich, citrusy, and creamy — a simple yet bold dish infused with lime zest, coconut milk, garlic, and fresh ginger. Perfect for a tropical weeknight dinner, with optional Thai-inspired variations.
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 1 (14 oz) can full-fat coconut milk
- Juice and zest of 2 limes
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chili flakes (optional)
- 1 tsp ground cumin (optional)
- 1 tbsp cornstarch + 1 tbsp water (optional, to thicken)
- Fresh cilantro, for garnish
- Optional Add-ins:
- 1 red bell pepper, sliced
- 1 stalk lemongrass, bruised
- Splash of fish sauce (for a Thai twist)
Instructions
- Prep the Chicken: Pat chicken dry and season with salt, pepper, and optional cumin or chili flakes.
- Mix the Sauce: In a bowl, whisk together coconut milk, lime juice, zest, garlic, ginger, and any optional spices.
- Assemble in Crockpot: Place chicken in the slow cooker and pour coconut-lime mixture over it. Add bell pepper and lemongrass if using.
- Cook: Cook on low for 5–6 hours or high for 3–4 hours, until the chicken is fork-tender and infused with flavor.
- Optional – Thicken Sauce: Stir in a slurry of cornstarch and water, then cook on high uncovered for 10–15 minutes until thickened.
- Serve: Garnish with fresh cilantro and lime wedges. Serve over rice, sautéed greens, or roasted veggies.
Notes
This recipe is easily adapted for dairy-free, Whole30, or paleo diets. For more Southeast Asian flair, add fish sauce, lemongrass, or Thai basil.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tropical / Southeast Asian