Crock Pot Coconut Lime Chicken

There’s something incredibly comforting about a dish that fills your home with a warm, inviting aroma, and that’s exactly what you’ll get with Crock Pot Coconut Lime Chicken. This recipe came about on a particularly hectic week when I found myself searching for a simple, yet satisfying meal. I wanted something that would bring a taste of the tropics into my kitchen without requiring hours of fuss. As I tossed the ingredients into my trusty crock pot, I imagined the tender, flavorful chicken melding beautifully with a creamy coconut lime sauce. What could be better than coming home to an effortless meal that not only fills your stomach but also warms your heart?

One of the best parts about this dish is how versatile it is. Whether you’re serving it up for a casual family dinner or prepping for a gathering with friends, Crock Pot Coconut Lime Chicken fits the bill perfectly. You can even customize it with seasonal veggies or your favorite sides, giving you endless opportunities to make it your own. The combination of zesty lime and rich coconut creates a harmony of flavors that dances on your palate. Trust me; once you try it, this dish will earn a permanent spot in your recipe rotation!

So, gather your ingredients and let’s embark on this culinary adventure together. You’re going to love the way this dish makes your kitchen feel!

Main Ingredients for Crock Pot Coconut Lime Chicken

The ingredients in Crock Pot Coconut Lime Chicken are carefully chosen to create a symphony of flavors. Every element plays a crucial role, from the tender chicken to the rich coconut milk. Fresh lime juice adds brightness, while avocado oil enhances the overall richness. This balanced combination ensures a dish that is both satisfying and nourishing.

• Avocado oil: 3 tablespoons of this healthy oil bring a subtle flavor and helps in sautéing.
• Boneless skinless chicken breasts: 1.5 to 4 lbs of lean protein that becomes tender and juicy in the slow cooker.
• Sea salt: To taste, it elevates the flavors of the dish and enhances the taste of the chicken.
• Yellow onion: 1 large, sliced, it adds sweetness and depth to the dish.
• Garlic: 4 cloves, minced, it infuses the dish with a robust aroma and flavor.
• Full fat coconut milk: 2 cans (14 oz each), providing creaminess and a tropical flavor.
• Fish sauce: 1 tablespoon, it adds umami and a hint of saltiness.
• Fresh lime juice: ¼ cup, to provide a zesty brightness that complements the rich coconut.
• Pure maple syrup: 2 tablespoons, balancing the flavors with a touch of sweetness.
• Gluten-free all-purpose flour: 1 tablespoon, optional, to thicken the sauce if desired.
• Zucchini squash: 2 medium-sized, chopped, optional for additional veggies and color.
• Carrots: 3 large, chopped, bringing sweetness and texture.
• Baby spinach: 4 to 6 cups, optional, for nutritious volume.
• Fresh basil: ½ cup, chopped, for a fresh finish to the dish.

Recipe Directions for Crock Pot Coconut Lime Chicken

Cooking should be enjoyable and straightforward, and this Crock Pot Coconut Lime Chicken certainly embodies that spirit! Let’s dive right into the steps. You’ll see just how easy it is to create a dish that warms your soul.

1. Start by removing the chicken from its packaging and placing it on a plate. Gently pat both sides of each breast with a paper towel to absorb any excess moisture. This little step makes a big difference in achieving a nice sear later on. Once dried, sprinkle both sides generously with sea salt.
2. In a large nonstick skillet, heat 2 to 3 tablespoons of avocado oil over high heat. Allow the skillet to become sizzling hot to get that perfect sear. Carefully place the chicken breasts in the skillet in a single layer, possibly in batches if necessary. Sear for about 2 minutes on each side, or until they have a lovely golden-brown crust. This step locks in the juices, ensuring tender chicken.
3. Once seared, transfer the browned chicken to your slow cooker. Repeat the searing process with any remaining chicken.
4. Next, reduce the heat to medium and add the sliced yellow onion to the same skillet. Sauté for 2 to 3 minutes until the onions start to soften and become translucent. This will bring out their sweetness.
5. Add the minced garlic to the skillet and cook for an additional 1 to 2 minutes, stirring frequently. You’ll want to see them soften and become fragrant, but be careful not to let them burn.
6. Transfer the sautéed onion and garlic to the slow cooker with the chicken.
7. Now it’s time to chop the carrots and add them to the slow cooker as well. They will add a nice sweetness and texture to the final dish.
8. In a separate bowl or measuring cup, combine the coconut milk, fish sauce, lime juice, pure maple syrup, and, if using, the gluten-free flour. Whisk everything together until well combined.
9. Pour the coconut lime sauce over the ingredients in the slow cooker and give everything a gentle stir to ensure it’s well mixed. This is where that creamy, tropical flavor starts to come together!
10. Secure the lid on the slow cooker and set it to cook on high for about 2 hours. After this time, remove the lid and add the chopped zucchini (if using). Continue cooking for another hour or two until the sauce is bubbling, the chicken is fork-tender, and the vegetables are cooked to your liking. I usually find 3 hours total does the trick perfectly.
11. Once the chicken is cooked through (internal temperature should be over 165 degrees Fahrenheit), remove the lid again and stir in the baby spinach. Replace the lid and let it sit for a few minutes until the spinach has wilted. This adds a lovely pop of color and nutrients.
12. Finally, add in the chopped basil and give everything a good stir before serving. Enjoy your Crock Pot Coconut Lime Chicken over steamed brown rice, white rice, or cauliflower rice for a delicious low-carb option. Make sure to serve with lime wedges on the side for an extra zing!

Pro Tips and Tweaks

When you’re cooking, it’s great to have some tips up your sleeve to elevate your dish. Here are my favorite tweaks for Crock Pot Coconut Lime Chicken.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.
• Freezing: You can freeze this dish for up to 3 months. Thaw in the fridge overnight before reheating.
• Pairing: Serve with rice, quinoa, or a fresh salad for a complete meal.
• Customization: Feel free to add in other vegetables like bell peppers or snap peas for variation.
• Spice it up: If you like heat, consider adding some chili flakes or fresh chili peppers to the sauce.
• Serving suggestion: A dollop of Greek yogurt on top can add creaminess and a tangy contrast to the dish.
• Meal prep: This dish is perfect for meal prep; just portion out into containers for easy grab-and-go lunches.

How to Serve Crock Pot Coconut Lime Chicken

Serving Crock Pot Coconut Lime Chicken is just as enjoyable as preparing it. Here are some ideas to make the most out of this dish:

• Over Rice: Serve the chicken over fluffy steamed rice—brown or white works beautifully.
• With Cauliflower Rice: For a low-carb option, try serving it over cauliflower rice. It absorbs the sauce perfectly!
• As Tacos: Shred the chicken and use it as a filling for tacos topped with fresh vegetables and lime wedges.
• Pairing with Sides: Consider serving it with a crunchy salad or roasted vegetables for a complete meal.
• Garnish: Fresh herbs like cilantro or extra basil can be sprinkled over the top for an aromatic finish.
• For Gatherings: This dish is perfect for potlucks or gatherings, as it can easily be doubled and is loved by everyone!
• Seasonal Variations: Don’t hesitate to change the vegetables with the seasons; use whatever is fresh and vibrant!

FAQ

Conclusion

Crock Pot Coconut Lime Chicken is a delightful blend of flavors and ease that makes it truly special. It’s perfect for busy nights or when you want something comforting and delicious. I encourage you to give it a try; your taste buds will thank you!

Crock Pot Coconut Lime Chicken

The ultimate comfort food, Crock Pot Coconut Lime Chicken is creamy, zesty, and incredibly easy to make. Perfect for busy families, this dish offers a delightful mix of flavors that will have everyone coming back for seconds. It’s time to make it your go-to weeknight dinner!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 3 Tbsp Avocado oil
• 1.5 to 4 lbs Boneless skinless chicken breasts
• to taste Sea salt
• 1 large Yellow onion sliced
• 4 cloves Garlic minced
• 2 (14-oz) cans Full fat coconut milk
• 1 Tbsp Fish sauce
• ¼ cup Fresh lime juice
• 2 Tbsp Pure maple syrup
• 1 Tbsp Gluten-free all-purpose flour optional
• 2 medium-sized Zucchini squash chopped, optional
• 3 large Carrots chopped, optional
• 4 to 6 cups Baby spinach optional
• ½ cup Fresh basil chopped

Equipment

• Crock pot

Method

 

1. 1. Start by removing the chicken from its packaging and placing it on a plate. Gently pat both sides of each breast with a paper towel to absorb any excess moisture. This little step makes a big difference in achieving a nice sear later on. Once dried, sprinkle both sides generously with sea salt.
2. 2. In a large nonstick skillet, heat 2 to 3 tablespoons of avocado oil over high heat. Allow the skillet to become sizzling hot to get that perfect sear. Carefully place the chicken breasts in the skillet in a single layer, possibly in batches if necessary. Sear for about 2 minutes on each side, or until they have a lovely golden-brown crust. This step locks in the juices, ensuring tender chicken.
3. 3. Once seared, transfer the browned chicken to your slow cooker. Repeat the searing process with any remaining chicken.
4. 4. Next, reduce the heat to medium and add the sliced yellow onion to the same skillet. Sauté for 2 to 3 minutes until the onions start to soften and become translucent. This will bring out their sweetness.
5. 5. Add the minced garlic to the skillet and cook for an additional 1 to 2 minutes, stirring frequently. You’ll want to see them soften and become fragrant, but be careful not to let them burn.
6. 6. Transfer the sautéed onion and garlic to the slow cooker with the chicken.
7. 7. Now it’s time to chop the carrots and add them to the slow cooker as well. They will add a nice sweetness and texture to the final dish.
8. 8. In a separate bowl or measuring cup, combine the coconut milk, fish sauce, lime juice, pure maple syrup, and, if using, the gluten-free flour. Whisk everything together until well combined.
9. 9. Pour the coconut lime sauce over the ingredients in the slow cooker and give everything a gentle stir to ensure it’s well mixed. This is where that creamy, tropical flavor starts to come together!
10. 10. Secure the lid on the slow cooker and set it to cook on high for about 2 hours. After this time, remove the lid and add the chopped zucchini (if using). Continue cooking for another hour or two until the sauce is bubbling, the chicken is fork-tender, and the vegetables are cooked to your liking. I usually find 3 hours total does the trick perfectly.
11. 11. Once the chicken is cooked through (internal temperature should be over 165 degrees Fahrenheit), remove the lid again and stir in the baby spinach. Replace the lid and let it sit for a few minutes until the spinach has wilted. This adds a lovely pop of color and nutrients.
12. 12. Finally, add in the chopped basil and give everything a good stir before serving. Enjoy your Crock Pot Coconut Lime Chicken over steamed brown rice, white rice, or cauliflower rice for a delicious low-carb option. Make sure to serve with lime wedges on the side for an extra zing!

Notes

• Tip 1: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.
• Tip 2: You can freeze this dish for up to 3 months. Thaw in the fridge overnight before reheating.
• Tip 3: Serve with rice, quinoa, or a fresh salad for a complete meal.
• Tip 4: Feel free to add in other vegetables like bell peppers or snap peas for variation.
• Tip 5: If you like heat, consider adding some chili flakes or fresh chili peppers to the sauce.
• Tip 6: A dollop of Greek yogurt on top can add creaminess and a tangy contrast to the dish.
• Tip 7: This dish is perfect for meal prep; just portion out into containers for easy grab-and-go lunches.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.