Tropical Crock Pot Chicken
Embark on a flavorful island escape with this Tropical Crock Pot Chicken recipe, a bright and hearty dish that transforms simple ingredients into a feast of bold, exotic flavors. Tender, slow-cooked chicken breasts soak up the sweet and tangy essence of pineapple, creamy coconut milk, and a hint of honey, while savory soy sauce, fresh garlic, and zesty lime juice round out the profile with a perfect balance of tastes. Infused with grated ginger for a touch of warmth and thickened to silky perfection, this dish is effortless yet irresistibly indulgent. Serve it over fragrant jasmine or coconut rice for a complete meal, and finish with a sprinkle of fresh cilantro for a pop of color and freshness. Ideal for busy weeknights or tropical-inspired gatherings, this Crock Pot chicken brings a taste of paradise to your table with minimal prep and maximum reward.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 can (20 oz) Pineapple chunks (canned, with juice)
- 1 cup Coconut milk (unsweetened)
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Fresh lime juice
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 2 tablespoons Cornstarch
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 cups Cooked jasmine rice or coconut rice (optional, for serving)
Instructions
Place the chicken breasts in the bottom of the Crock Pot in a single layer.
Open the can of pineapple chunks and pour both the pineapple and its juice over the chicken.
In a medium mixing bowl, whisk together the coconut milk, soy sauce, honey, lime juice, minced garlic, and grated ginger.
Pour the coconut milk mixture over the chicken and pineapple in the Crock Pot.
Cover the Crock Pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
About 30 minutes before the cooking time is complete, remove 1/4 cup of the cooking liquid and whisk it with the cornstarch to create a slurry.
Return the slurry to the Crock Pot, stirring it into the sauce to thicken slightly.
Once the chicken is cooked and the sauce has thickened, stir gently to coat the chicken in the tropical sauce.
Serve warm over cooked jasmine or coconut rice, if desired.
Garnish with freshly chopped cilantro before serving for a burst of freshness.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 383.6 g | 139% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 45.6 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1248 mg | 27% | |
*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.
