Using bone-in, skin-on chicken is economical and full of flavor. Cooking on the bone enriches the dish with natural juices and connective tissues that break down into collagen and gelatin, contributing to tenderness and mouthfeel. Bone-in cuts also supply minerals such as calcium, phosphorus, magnesium, and trace nutrients often missing from modern diets.
The combination of coconut milk and pineapple juice gives this chicken a distinct tropical profile while preventing dryness. The result is juicy, tender chicken with a bright, slightly sweet sauce.
Ingredients You’ll Need…
olive oil
bone-in, skin-on chicken breasts (about 3 pounds)
Cajun seasoning
salt
garlic powder
ground ginger
curry powder
red pepper flakes
coconut milk (13.5 oz can)
pineapple juice (about 1/2 cup)
lime juice (fresh or bottled, about 1/4 cup)
How To Make Slow Cooker Coconut Lime Chicken…
- Rub the chicken evenly with the Cajun seasoning, salt, garlic powder, ground ginger, curry powder, and a pinch of red pepper flakes to taste.
- Heat the olive oil in a skillet or multi-cooker over medium-high heat.
- Sear the seasoned chicken, browning it briefly on each side to develop flavor—about 2–3 minutes per side.
- Transfer the browned chicken to the slow cooker, arranging pieces in a single layer if possible.
- In a bowl, whisk together the canned coconut milk, pineapple juice, and lime juice until combined.
- Pour the coconut-lime mixture over the chicken, covering evenly.
- Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the chicken is tender and reaches a safe internal temperature.
Pro Tips:
To enhance texture and presentation, you can brown the chicken before slow cooking or broil the cooked pieces for 3–8 minutes on a foil-lined broiler pan until the skin crisps and starts to brown—watch closely to avoid burning.
Add fresh lime wedges when serving for a fresh, zesty finish and an attractive plating touch.
This recipe is ideal for meal prep: remove the skin and shred the meat off the bones once cooled. Use shredded chicken in salads, wraps, tacos, or grain bowls.
Leftovers freeze well: after removing skin and bones, store in airtight containers for up to three months.
Slow Cooker Coconut Lime Chicken
15 mins
8 hrs
8 hrs 15 mins
Ingredients
- 1 tablespoon olive oil
- 3 pounds chicken bone-in skin-on chicken breasts
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 teaspoon curry powder
- 1/8 teaspoon red pepper flakes
- 13.5 oz can coconut milk
- 1/2 cup pineapple juice
- 1/4 cup lime juice
Instructions
- Rub chicken with seasoning to coat.
- Heat olive oil in a skillet or multicooker.
- Add chicken and brown on each side.
- Place the browned chicken in the slow cooker.
- In a mixing bowl whisk together coconut milk, pineapple juice, and lime juice.
- Pour the mixture over the chicken.
- Cover and cook on high for 3–4 hours or on low for 6–8 hours, until tender.
Notes
- Add fresh lime slices when serving to brighten flavor.
- For meal prep, remove the skin and pull the meat from the bones once cooled; store in the fridge or freeze.
- Shredded chicken freezes well for up to three months when stored in airtight containers.