Go Back
- 2 lbs boneless, skinless chicken thighs - 1 can (13.5 oz) coconut milk - 1/4 cup lime juice (about 2 limes) - 1 tablespoon lime zest The main stars of this dish are the chicken thighs, coconut milk, and lime. Chicken thighs stay juicy and tender as they cook. Coconut milk brings a creamy taste. Lime juice and zest add a bright, zesty kick. - 3 cloves garlic, minced - 1 tablespoon honey - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste The seasoning makes this dish pop. Garlic gives it depth. Honey adds a hint of sweetness. Cumin and chili powder bring warmth and spice. Salt and pepper ensure every bite is seasoned just right. - Corn tortillas (for serving) - Fresh cilantro, chopped (for garnish) - Sliced avocado (for serving) - Crumbled feta cheese or cotija cheese (optional, for topping) For serving, corn tortillas are a must. They hold all the tasty filling. Fresh cilantro adds color and freshness. Sliced avocado makes it creamy. If you like cheese, feta or cotija adds extra flavor. Start by making the marinade. In a bowl, whisk together the coconut milk, lime juice, lime zest, minced garlic, honey, cumin, chili powder, salt, and pepper. Blend these until smooth. This mix adds rich flavors to the chicken. Now, place the chicken thighs in the slow cooker. Pour the coconut-lime marinade over the chicken. Make sure each piece is well covered. Cover the slow cooker lid tightly. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender. It should pull apart easily with two forks when done. After cooking, use two forks to shred the chicken right in the slow cooker. Stir the chicken with the sauce for full flavor. Next, warm the corn tortillas in a dry skillet or microwave until soft. To assemble, spoon the coconut lime chicken onto each tortilla. Top with sliced avocado, chopped cilantro, and optional crumbled cheese for extra taste. Enjoy your tacos! To enhance the coconut and lime flavors, use fresh lime juice. Fresh juice tastes brighter than the bottled kind. For an extra zing, add more lime zest. You can swap the honey with maple syrup for a different sweetness. If you want a lighter coconut taste, use coconut cream instead of coconut milk. When using a slow cooker, always preheat it. This helps the chicken cook evenly. Cut the chicken into smaller pieces for faster cooking. To keep the chicken tender, avoid opening the lid while it cooks. This keeps the heat inside, helping your chicken stay juicy. Serve the tacos on a bright platter. This makes the meal pop! Add lime wedges and cilantro for color. You can also stack the tacos for a fun look. To make them more appealing, sprinkle crumbled cheese on top. Sliced avocado adds creaminess and looks great too. {{image_2}} You can switch up the protein in this dish. Try using pork or turkey instead of chicken. If you're looking for a vegan option, use jackfruit or tofu. Both options soak up flavors well. They can replace chicken in this recipe effectively. To boost the flavor, add more spices. Consider using smoked paprika or cayenne pepper for heat. You can also mix in fresh herbs like basil or mint. They add a lovely twist to your tacos. For toppings, experiment with diced tomatoes, pickled onions, or spicy salsa. Each will change the taste and add fun textures. Think about flavors from other cuisines. You could make a Thai-inspired version with peanut sauce and fresh cilantro. Or try a Mexican twist by adding black beans and corn. You can even transform this meal into a burrito by wrapping the filling in a large tortilla. Each change gives a new taste to enjoy! To store your shredded chicken, let it cool first. Place it in an airtight container. This step helps keep the chicken fresh. You can refrigerate it for up to four days. Make sure to label the container with the date. This way, you remember when you cooked it. If you want to keep the tacos for longer, freezing is a great option. Place the shredded chicken in a freezer-safe bag. Squeeze out as much air as possible before sealing. You can freeze the chicken for up to three months. When you are ready to eat, thaw it overnight in the fridge. For reheating, use a microwave or stovetop. Heat until the chicken is warm and juicy again. The chicken can last in the fridge for about four days. If you freeze it, it can last about three months. Always check for signs of spoilage before eating. Look for any off smells or changes in color. If you see these signs, it's best to throw it away. Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner than thighs. They will cook faster and may dry out more easily. Chicken thighs have more fat, which keeps the meat juicy. If you use breasts, watch them closely. Adjust cooking time to avoid dryness. These tacos have a mild spice level. The chili powder adds warmth without too much heat. You can adjust the spice level based on your taste. For a spicier kick, add more chili powder. You can also use jalapeños or hot sauce. Taste the marinade before cooking to find your perfect spice. To make these tacos vegan, you can substitute the chicken with jackfruit or tofu. Cooked jackfruit gives a similar texture to shredded chicken. For tofu, use firm or extra-firm. Press it to remove excess water, then cube and cook. Replace the coconut milk with a plant-based milk. Use cashew cheese or skip the cheese topping. In this post, we explored making delicious chicken tacos using coconut milk, lime, and spices. You learned how to prepare the marinade, slow-cook the chicken, and assemble your tacos. I shared tips on enhancing flavor and presentation. You can swap ingredients for variety and know how to store leftovers properly. These tacos are easy, tasty, and perfect for any occasion. Enjoy experimenting to find your favorite mix!

Slow Cooker Coconut Lime Chicken Tacos

Enjoy the tropical flavors of Slow Cooker Coconut Lime Chicken Tacos, a simple recipe that will transport your taste buds to paradise! With tender chicken marinated in a zesty coconut-lime sauce and served on warm tortillas, these tacos are perfect for any occasion. Elevate your meal with fresh toppings like avocado and cilantro. Click through to discover the full recipe and impress your family and friends with this delicious dish!
Print Recipe Pin Recipe

Ingredients
  

2 lbs boneless, skinless chicken thighs

1 can (13.5 oz) coconut milk

1/4 cup lime juice (about 2 limes)

1 tablespoon lime zest

3 cloves garlic, minced

1 tablespoon honey

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Corn tortillas (for serving)

Fresh cilantro, chopped (for garnish)

Sliced avocado (for serving)

Crumbled feta cheese or cotija cheese (optional, for topping)

Instructions
 

In a bowl, whisk together coconut milk, lime juice, lime zest, minced garlic, honey, cumin, chili powder, salt, and pepper. This will create a flavorful marinade for the chicken.

    Place the chicken thighs in the slow cooker and pour the coconut-lime marinade over them, ensuring they are fully covered.

      Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with two forks.

        Once cooked, shred the chicken directly in the slow cooker using two forks and stir the shredded chicken with the sauce to combine.

          Warm the corn tortillas in a dry skillet or microwave until pliable.

            Assemble the tacos by spooning the coconut lime chicken onto the warmed tortillas. Top with sliced avocado, chopped cilantro, and crumbled cheese if desired.

              Prep Time, Total Time, Servings: 15 mins | 7 hours | 6 servings

                - Presentation Tips: Serve the tacos on a colorful platter, garnished with additional lime wedges and fresh cilantro for a vibrant touch.