I love all things coconut, cookies, sauces, whatever form it comes in, I’m in. So it’s no surprise this Slow Cooker Coconut Lime Chicken has become one of my favourites. It’s the kind of recipe you throw together in minutes, walk away from, and somehow end up with something that tastes like you put in actual effort.
The lime keeps it fresh, the coconut keeps it creamy, and the whole thing works with pretty much anything. Tacos? Yes. Over rice or quinoa? Easy. Scooped into a bowl with whatever vegetables are hanging around? Done.
If you like meals that check the “simple but still really good” box, this one fits.
Slow Cooker Coconut Lime Chicken
(Serves 4-5)
Ingredients:
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4 boneless, skinless chicken breasts (about 2 lbs / 900 g)
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14 oz (400 ml) light coconut milk
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Juice and zest of 2 limes
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2 garlic cloves, minced
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1 tbsp coconut aminos or tamari, or soy sauce
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1 tbsp honey
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½ tsp ground ginger
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¼ tsp red pepper flakes
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Salt and pepper, to taste
Directions:
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Place the chicken breasts in the slow cooker and season with salt and pepper.
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In a bowl, whisk together the coconut milk, lime juice + zest, garlic, coconut aminos, honey, ginger, and pepper flakes.
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Pour over the chicken.
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Cover and cook:
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Low: 5–6 hours
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High: ~3 hours
Until tender.
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Shred the chicken with two forks, then return it to the slow cooker to soak up the sauce.
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Taste and adjust salt, lime, or heat as needed.
A few easy ways to use it
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Pile it into warm tortillas with cabbage and a squeeze of lime
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Spoon it over jasmine rice with steamed broccoli
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Mix it into quinoa with peppers and green onions
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Toss it into a wrap with crunchy veggies
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Make a quick lunch bowl with whatever’s in your fridge
Coconut + lime just works every time, and this one is simple enough to pull off on the busiest days.
If you make it, let me know how you served it. I’m always curious how these recipes end up in real kitchens.
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