Add the chicken breasts, chicken broth, coconut milk, onion, lime juice, curry powder, salt and pepper to taste to a slow-cooker.
Place the lid on the cooker. Cook for 8 hours on Low, 4 hours on High.
While the chicken cooks boil 2 cups of water in a saucepan on medium-high heat.
When the water reaches boiling reduce the heat medium and add the rice. Allow the rice to stand for 5 minutes.
When the water has fully absorbed, fluff out the rice.
Open the lid and remove the chicken. Using a knife and fork, shred the chicken. It should be really tender.
Serve the shredded chicken alongside the rice. Drizzle curry sauce and parsley throughout.