Ingredients
Scale
- 4 chicken breasts or thighs
- 1 cup coconut milk
- 1/4 cup fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- Shredded coconut for garnish
Instructions
- Place chicken in the crockpot, season with salt, pepper, and paprika.
- Add coconut milk, lime juice, and minced garlic.
- Cook on low for 6 hours until chicken is tender and shredded.
- Shred the chicken using two forks and mix well with the sauce.
- Serve garnished with chopped cilantro and shredded coconut.
Notes
- You can use bone-in or boneless chicken for this recipe.
- Adjust lime juice for more tanginess as desired.
- Serve over rice or with tropical side dishes for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Caribbean-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg