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An extreme close-up shot of creamy coconut lime chicken, showing the texture of the shredded chicken coated in the rich, glossy sauce.

Crockpot Coconut Lime Chicken (Easy & Creamy)

This Crockpot Coconut Lime Chicken is an incredibly easy and flavorful weeknight dinner. Tender chicken is slow-cooked in a creamy, zesty sauce made from coconut milk, fresh lime juice, and simple seasonings.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Thai-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts About 3-4 breasts
  • 1 can (13.5 oz) full-fat coconut milk Unsweetened
  • 1/2 cup fresh lime juice From about 3-4 limes
  • 1/4 cup soy sauce Use tamari for gluten-free
  • 2 tbsp honey Or maple syrup
  • 4 cloves garlic Minced
  • 1 tbsp fresh ginger Grated
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1/4 cup fresh cilantro Chopped, for garnish

Equipment

  • 1 Slow Cooker (6-quart)
  • 1 Whisk
  • 2 Forks (for shredding)

Method
 

  1. In the insert of a 6-quart slow cooker, whisk together the full-fat coconut milk, fresh lime juice, soy sauce, honey, minced garlic, and grated ginger until well combined.
  2. Place the chicken breasts in the sauce, turning to coat. Ensure they are mostly submerged.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender enough to shred.
  4. Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat.
  5. In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the sauce remaining in the slow cooker and whisk to combine. Cover and cook on high for 15-20 minutes, or until the sauce has thickened.
  6. Return the shredded chicken to the thickened sauce in the slow cooker. Stir well to coat all the chicken.
  7. Serve warm, garnished with fresh cilantro, over rice or your favorite base.

Notes

Tip 1: For the best flavor, use fresh lime juice and fresh ginger and garlic.
Tip 2: Full-fat coconut milk creates the creamiest sauce and is less likely to separate during cooking.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 4 days.