Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup coconut milk
- 1/4 cup fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon lime zest
- 1 teaspoon honey or maple syrup
- 1 tablespoon soy sauce or tamari
- Salt and pepper to taste
- Fresh cilantro and lime slices for garnish
Instructions
- Place chicken in the slow cooker.
- In a bowl, whisk together coconut milk, lime juice, garlic, lime zest, honey, soy sauce, salt, and pepper.
- Pour the mixture over the chicken.
- Cook on low for 6 hours or until chicken is tender and easily shreddable.
- Shred the chicken in the slow cooker and stir to coat with sauce.
- Serve hot, garnished with cilantro and lime slices.
Notes
- For extra tropical flavor, add pineapple chunks or shredded coconut.
- Best served over jasmine rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooking
- Cuisine: Tropical, Asian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 80mg