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Coconut Lime Chicken | Instant Pot or Slow Cooker Large Family Freezer Meals

  • Author: Jamerrill Stewart


  • 6 lbs chicken breasts
  • 4 Tbs minced garlic
  • 12 oz canned coconut milk
  • 1/2 cup lime juice
  • 1 Tbs ground ginger (or ginger paste)
  • 1/2 cup fresh chopped parsley
  • This recipe makes two large family freezer meals

In each labeled one-gallon freezer bag place the following:

  • 3 lbs chicken breasts
  • 2 Tbs minced garlic
  • 6 oz canned coconut milk
  • 1/4 cup lime juice
  • 1/2 Tbs ground ginger (or ginger paste)
  • 1/4 cup fresh chopped parsley
  • Push out air from freezer bag and firmly seal
  • Freeze up to 3 months or more



  • Run cold water over the outside of your frozen gallon freezer bag to gently defrost the frozen food from the bag (enough to dump it out and release the food from the side of the frozen bag). Place in Instant Pot. Place lid on pressure cooker and seal the valve. Cook on manual high pressure for 25 minutes. Let pressure naturally release for 5-7 minutes, then quick release the remaining pressure if you like.
  • *Note the internal temp of your large family Coconut Lime Chicken. If the internal temp is not reached place back in IP for 10 minutes and check again. Because of the variables with pressure cooking, it’s not always a perfect science and sometimes needs additional adjustments. The USDA recommendations a minimum internal temperature of 165 degrees for poultry.


  • For the slow cooker just set out your Coconut Lime Chicken the night before to defrost in the refrigerator.
  • The next day pull your Coconut Lime Chicken out of the freezer bag. Place it in your slow cooker and cook for up to 4 hours on high and 7-8 hours on low (slow cooker times may vary so always check the internal temperature to complete doneness).
Serve Coconut Lime Chicken over steamed rice or cali-rice with a side of freshly steamed vegetables!
This will make two large family freezer meals.