Island Crock Pot Chicken
Transport your taste buds to the tropics with this irresistible Island Crock Pot Chicken, a flavorful slow-cooker recipe that brings together exotic ingredients and effortless cooking. Tender chicken breasts simmer in a rich blend of creamy coconut milk, sweet pineapple chunks, and a medley of bold flavors like soy sauce, ginger, garlic, and a touch of cinnamon. Bright red bell peppers and green onions add a pop of color and freshness, while a finishing splash of lime juice elevates the dish with a tangy twist. Perfectly thickened to a luscious consistency, this savory-sweet creation is served over fluffy jasmine rice, creating a hearty, one-pot meal ideal for busy weeknights or cozy family dinners. Garnish with fresh cilantro for a fragrant, island-inspired finish and watch this slow-cooked masterpiece become a household favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can (13.5 oz) coconut milk
- 1 can (20 oz) pineapple chunks (in juice)
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ginger, freshly grated
- 3 cloves garlic, minced
- 0.5 teaspoon ground cinnamon
- 1 large red bell pepper, chopped
- 2 stalks green onion, sliced
- 1 whole lime, juiced
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 4 cups cooked jasmine rice
- 0.25 cup fresh cilantro (optional, for garnish)
Instructions
Place the chicken breasts in the bottom of the crock pot.
In a large mixing bowl, combine coconut milk, pineapple chunks (including their juice), soy sauce, brown sugar, ginger, garlic, and ground cinnamon. Stir well to mix.
Pour the coconut-pineapple mixture over the chicken in the crock pot.
Add the chopped red bell pepper and green onions on top of the chicken and sauce mixture.
Cover the crock pot with a lid and cook on high for 4 hours, or on low for 6-7 hours.
Once the cooking time is done, remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot and stir well.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Add the slurry to the crock pot and stir to thicken the sauce. Let it cook for an additional 10-15 minutes or until the sauce has thickened.
Stir in the juice of one lime for a burst of fresh flavor.
Serve the Island Crock Pot Chicken over cooked jasmine rice and garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 31.8 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
