Crockpot Coconut Lime Chicken

crockpot chicken

This recipe is a family favorite. It’s perfect for a busy day when you need a nutritious and delicious meal ready and waiting for you when you get home. The bok choy, carrots and peppers add antioxidants and fiber. Click on the Amazon affiliate links below to get the same ingredients that I use for the perfect recipe!

Crockpot Coconut Lime Chicken

By Karen Kramser, MS, RDN, LDN
Know How 2 Nourish
  • One package of boneless chicken breast, approximately 1.25 pounds
  • 2 tablespoons of Fish Sauce
  • 2 tablespoons of Thai red curry paste – I use Thai Kitchen red curry paste
  • Juice from 2 limes
  • One can of full fat coconut milk is my favorite. It is free of guar gum
  • 2 cups of chicken broth
  • 2 carrots chopped
  • 1 onion chopped
  • 2 cloves of garlic
  • 1 red pepper, chopped
  • 3 Cups of bok choy, chopped
  • Assorted mushrooms
  • Red pepper flakes to taste
  • Extra lime juice and fish sauce for serving
  • Serve over cooked quinoa or rice
There’s no need to defrost the chicken before preparing this recipe. Place chicken in the crockpot and top with coconut milk and chicken broth. Add the rest of the ingredients except for the peppers, mushrooms and bok choy. Cook on the high setting. After 4 to 8 hours shred the chicken and add the remaining vegetables. Cover and cook another 1 to 2 hours. Feel free to substitute any of your favorite vegetables. If you like your food spicy add a few dried chili peppers. Enjoy!