Place chicken in the bowl of the slow cooker. Add bone broth and lime juice.
Top chicken with remaining ingredients.
Cook on low for four hours.
When thoroughly cooked, remove chicken from slow cooker and shred with a fork. Replace chicken and stir to combine shredded chicken with juices.
Instant Pot Instructions
Pour bone broth and lime juice into the insert of the Instant Pot, then place chicken on top.
Top chicken with remaining ingredients.
Set the Instant Pot to high manual pressure for 5 minutes.
When the timer beeps, allow the pressure to come down naturally for 10 minutes.
If needed, release the rest of the pressure by turning the pressure knob to “venting.”
When thoroughly cooked, remove chicken from the Instant Pot and shred with a fork. Replace chicken and stir to combine shredded chicken with juices.
Serve and enjoy.
Notes
This is absolutely delicious served with cauliflower rice!
If you want to boost the fat content of this recipe, I recommend stirring in 1 tbsp coconut oil per serving. It will give an extra coconut flavor plus an extra 14g fat.
If you don’t want to use the Kettle & Fire bone broth, you can use regular chicken broth. It won’t have the coconut curry flavor, but it is still a tasty and easy recipe.
Make sure the internal temperature of the chicken (measured at its thickest point) reaches 165 F.