How to make coconut lime chicken in the slow cooker

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Coconut and lime are flavors you probably associate with a cocktail or dessert instead of a main course, but they’re staples of savory cooking in Southeast Asia and go beautifully with meats and seafood. This chicken tastes summery and subtly exotic, but relies on ingredients you can find at any well-stocked grocery store. Get the complete steps in the recipe below.
This dish has a subtle sweetness that’s balanced with savory curry and soy sauce. Any type of curry powder will work here, so pick your favorite. I like to serve this chicken with jasmine rice and stir fried vegetables such as red pepper and snap peas.
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Coconut Lime Chicken in the Slow Cooker
5-6
10 minutes
8 hours
8 hours, 10 minutes
3 lbs. (1.4 kg) bone-in, skin-on chicken thighs
1 (13.5 oz., 383 g) can coconut milk or lite coconut milk
2 tablespoons (25 g) brown sugar
1/2 lime, juiced
1 tablespoon (15 ml) soy sauce
1 clove garlic, minced
1 piece of fresh ginger, peeled and minced
1 teaspoon (2 g) curry powder
cilantro and lime wedges for garnish
Spray a 5-quart crock pot with cooking spray and place chicken thighs, skin side down, in the bottom.
In a medium bowl, combine all remaining ingredients (except for garnish) and stir to combine. Pour over chicken and cook on low for 8 hours.
Remove chicken pieces from liquid and place on a foil-lined baking sheet. Broil for 3-4 minutes on each side, until skin is crisp, watching it carefully to prevent scorching. Serve with sauce from the slow cooker.
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Pro Tip: If you’d like a little heat in this dish add a thinly sliced jalapeno or serrano pepper to the sauce in step 2.
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