Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup coconut milk
- 2 limes, juiced and zested
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- Shredded coconut for garnish
Instructions
- Place chicken in the crockpot and season with salt and pepper.
- Pour coconut milk over the chicken, add minced garlic, ginger, lime juice, and lime zest.
- Cover and cook on low for 6 hours or until chicken is tender.
- Shred the chicken with two forks and mix to combine with sauce.
- Garnish with chopped cilantro and shredded coconut before serving.
Notes
- This dish pairs well with rice or vegetable sides.
- You can substitute chicken thighs for breasts for extra juiciness.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow cooker
- Cuisine: Tropical
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg