Crockpot Coconut Lime Chicken
This coconut lime chicken crockpot dish simmers thighs in coconut milk, lime and a little ginger. It is mild, a bit sweet and bright, and the slow cooker does all the work.
6
servings15
minutes6
hoursChicken thighs cook low and slow in coconut milk, lime juice and ginger. Finish with lime zest and cilantro for a fresh bite.
Ingredients
2 lb boneless skinless chicken thighs, trimmed
1 can (13.5 oz) full-fat coconut milk
3 tbsp fresh lime juice
1 tbsp lime zest
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp honey
1 tsp ground turmeric
1/2 tsp salt
1/4 tsp red pepper flakes
1 red bell pepper, sliced
2 tbsp chopped fresh cilantro
2 cups cooked jasmine rice, for serving
Directions
- Whisk the coconut milk, lime juice, soy sauce, honey, ginger, garlic, turmeric, salt and pepper flakes in the slow cooker.
- Add the chicken thighs and turn them to coat.
- Scatter the sliced bell pepper on top.
- Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours.
- The chicken is done at 165°F and should shred easily with a fork.
- Remove the chicken to a plate and shred or cut it into big pieces.
- Stir half the lime zest into the sauce and cook uncovered on HIGH for 15 minutes to thicken slightly.
- Return the chicken to the sauce and stir gently.
- Top with cilantro and the rest of the zest.
- Serve over warm jasmine rice with extra lime wedges.
Notes
- Use chicken breasts if you prefer, but cook them only 3 to 4 hours on LOW. Stir in a spoonful of red curry paste for heat. Leftovers keep 4 days in the fridge. The sauce separates a bit when cold, so stir it as it reheats.
Why coconut milk and thighs belong together
Chicken thighs stay tender through a long cook, and coconut milk is a gentle liquid that will not break or curdle in the slow cooker the way dairy can. Together they make this coconut lime chicken crockpot dinner hard to ruin. The fat in the coconut milk carries the ginger and garlic through every bite.
A skillet version needs constant watching so the sauce does not split. In the slow cooker the sauce stays smooth, the thighs go soft, and the lime goes in at the end so it tastes fresh instead of cooked down and bitter.
What to buy for this pot
Chicken thighs: boneless, skinless thighs, trimmed of big fat pieces. They have more fat than breasts, so they will not dry out. Breasts work but need 1 hour less.
Coconut milk: use full-fat canned coconut milk and shake the can before opening. Light coconut milk gives a thin sauce that needs more thickening time.
Lime: you need both juice and zest. The zest holds the oils and the aroma, so add half at the end. Roll the limes on the counter before squeezing to get more juice.
Fresh ginger: grate it on a fine grater and use the whole tablespoon. Ground ginger is a poor swap here.
Turmeric: it gives the sauce its warm color and a mild earthy note. A teaspoon is plenty.
Tips for a bright, not flat, sauce
Whisk the sauce first: coconut milk separates in the can, so whisk it smooth with the soy sauce and honey before the chicken goes in. You get an even sauce instead of oily pockets.
Add the lime late: the most common mistake with this dish is putting all the lime in at the start. Heat dulls it for hours. Stir in half the zest after cooking and serve with wedges. Squeeze it just before serving for the brightest taste.
Reduce at the end: if the sauce looks thin after the chicken comes out, cook it uncovered on HIGH for 15 minutes. It thickens into something that clings to rice.
Easy swaps, and one to avoid
Use chicken breasts and shorten the cook to 3 to 4 hours on LOW. Swap honey for maple syrup, and add a diced jalapeno or extra red pepper flakes for more heat. Soy sauce can become coconut aminos for a lower sodium version. Shrimp also works if you stir them in for the last 20 minutes.
Do not add the cilantro at the start. It turns dark and loses its flavor over hours of heat, so keep it as a topping.
Serving ideas
Warm jasmine rice is the natural base, since it soaks up the sauce. Add steamed green beans or sauteed bok choy on the side, and put out lime wedges and extra cilantro. A bowl of cucumber slices dressed in rice vinegar keeps the plate fresh. Pile it on the plate with the sauce spooned generously over the top, so none of it goes to waste.
Leftovers and make-ahead
Keep leftovers in a covered container in the fridge for 4 days. The sauce will thicken and look solid when cold because of the coconut fat, which is normal.
Freeze the chicken and sauce together for up to 3 months. Thaw in the fridge overnight and reheat in a saucepan over low heat with a splash of water or broth, stirring until smooth and hot to 165°F. Avoid a hard boil, which can split the sauce.
Crockpot Coconut Lime Chicken at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 14, led by boneless skinless chicken thighs, (13.5 oz) full-fat coconut milk, fresh lime juice, lime zest
Tips for Crockpot Coconut Lime Chicken
Use chicken breasts if you prefer, but cook them only 3 to 4 hours on LOW. Stir in a spoonful of red curry paste for heat. Leftovers keep 4 days in the fridge. The sauce separates a bit when cold, so stir it as it reheats.
Crockpot Coconut Lime Chicken FAQ
How long does Crockpot Coconut Lime Chicken take?
Crockpot Coconut Lime Chicken takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Coconut Lime Chicken serve?
This recipe makes 6 servings.
What do I need to make Crockpot Coconut Lime Chicken?
14 ingredients, led by boneless skinless chicken thighs, (13.5 oz) full-fat coconut milk, fresh lime juice, lime zest. Amounts are in the recipe card above.
