Crockpot coconut lime chicken features tender chicken that cooks all day in a flavorful mix of coconut milk, lime juice, and seasonings. Serve it over rice for a simple but delicious dinner.
I told you that the grilled coconut lime chicken recipe quickly found itself on our list of new favorite meals. The problem is that we don’t always have time to grill chicken between work and evening activities.
So, I just knew that we could get similar flavors in an even easier way. So I made a few adjustments to the marinade and made it a slow cooker recipe.
Now you can just load everything in the crockpot in the morning before you head out. When you come home, just stir in a little bit of cornstarch to thicken the sauce as the rice cooks.
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Dinner will be ready in no time and it will be delicious. You can serve the chicken in pieces, or shred it up.
Either way, it will be packed with Thai flavors and there will be plenty of sauce for the rice to soak up. All you need is a veggie side dish and dinner is done.
Crockpot Coconut Lime Chicken
Equipment
Ingredients
- 3 pounds boneless skinless chicken thighs
- 15 oz canned coconut milk
- ⅓ cup light brown sugar
- ¼ cup soy sauce
- 1 Tablespoon curry powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 lime
- 2 Tablespoons cornstarch
Instructions
- Mix together the 15 oz canned coconut milk, ¼ cup soy sauce, ⅓ cup light brown sugar, 1 Tablespoon curry powder, 2 teaspoons cumin, and 1 teaspoon garlic powder in your slow cooker.
- Add the zest and juice of 1 lime.
- Add the 3 pounds boneless skinless chicken thighs and make sure it is all coated with the marinade.
- Cook on high for 4-6 hours or low for 6-8 hours.
- Make a slurry with the 2 Tablespoons cornstarch and a few Tablespoons of water. Stir into the sauce in the crockpot and cook on high for about 30 minutes to help it thicken.
- Serve over rice. Garnish with thai basil, sriracha, and/or chili oil if desired.
Notes
Video
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