Chipotle Coconut Roasted Chicken (Crockpot)

More Cinco de Mayo Yumminess, from me casa to yours!

Coconut Chipotle Roasted Chicken in the Crockpot (ahh, don’t you just love that last word)


  • 3 med size limes
  • 2 cups of coconut milk (unsweetened)
  • 2 tbl cumin
  • 1 whole onion
  • 4 cloves of garlic
  • 1 tbl garlic paste
  • 1  chopped chipotle chile in adobo sauce (if you like it hot add more)
  • 2 tbl chopped cilantro
  • salt and pepper to taste

1. Stuff chicken cavity w/ chopped onion and garlic cloves.

2. Rub kosher salt all over chicken.

4. Mix in a bowl: coconut milk, cumin, chipotle, cilantro, lime juice, salt, garlic paste.

5.  Pour 1 cp of coconut milk mixture over chicken. Reserve the rest.

6. Cook on high 4-5 hours. When chicken is done heat the rest of the Chipotle Coconut mix and pour over chicken.

Serve over rice and Strawberry and Avocado Salad or a Cucumber Tomato Salad.

Our other yummy Mexican inspired desserts- Easy and Healthy Fried Ice Cream Balls using cinnamon crisp wedges

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  1. Hi Mari, this looks sooooo good. I love anything with coconut milk! I’ll be featuring this Monday night at the Highlight Party. Thanks so much to ALWAYS sharing at Project Queen!

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