These Thai tacos are perfect combination of tangy, sweet, salty, with crunchy fresh veggies all wrapped in a warm tortilla and drizzled with peanut sauce!
Thai Chicken Tacos
I originally posted this recipe as a Thai chicken salad, but of course, I’m always thinking about tacos. I even wrote an entire cookbook called The Taco Tuesday Cookbook. So turning Thai chicken into tacos was a no-brainer and, oh so good. They pack a powerful flavor punch and are drizzled with a wonderful peanut sauce. Bonus: the slow cooker does all the heavy lifting.
Ingredients
I infuse the chicken breasts with lime juice, soy sauce, brown sugar, coconut oil, fish sauce, chili paste, garlic, ginger, green onions, and chili paste for a perfect balance of tangy, sweet, and salty flavors. Then, the chicken is tossed with cabbage, carrots, bell peppers, peanuts, cilantro, and drizzled with a homemade peanut sauce.
How to Make Slow Cooker Thai Chicken Tacos
Toss the chicken with all the seasonings, and cook on high for 4 hours or on low for 8 hours. While it cooks, make the peanut sauce by mixing all the ingredients in a bowl. Once the chicken is ready, cut it into small chunks. Combine it with the peanut sauce and the veggies, and fill your tacos. Below, you’ll find a video recipe to cook these tacos with me!
Serving Thai Tacos
When I make these Thai tacos for dinner, enjoying a pitcher margarita is a must! And, of course, I also serve delicious sides my family loves, such as cilantro lime rice, corn and tomato salad, and spicy guacamole. Yummy!
Slow Cooker Thai Chicken Tacos with Peanut Sauce
Watch how it’s made:
Ingredients
Chicken:
- ¼ cup lime juice
- ¼ cup soy sauce or coconut aminos
- 3 tablespoons brown sugar
- 2 tablespoons coconut oil, or vegetable oil
- 1 tablespoon fish sauce
- 2 teaspoons chili paste, or sriracha
- 4 cloves garlic, grated
- 2 teaspoons ginger, grated
- ¼ cup green onions, white part only, reserve green for serving
- 1 ½ lbs chicken breasts, boneless, skinless (you can use thighs too)
Peanut Sauce:
- ⅓ cup creamy peanut butter
- 2 tablespoons maple syrup, or honey
- 1 tablespoons fresh lime juice
- 1 tablespoon soy sauce, or coconut aminos
- 1 clove garlic, grated
- 2 teaspoons grated ginger
- 1 teaspoon chili paste, or sriracha
- 1-2 tablespoons hot water
For Serving:
- 12 corn tortillas
- 1 cup purple cabbage, shredded
- 1 cup matchstick carrots, shredded
- 1 cup red bell pepper, diced
- ⅓ cup unsalted peanuts, chopped
- Green onions
- Cilantro
- Lime wedges
Instructions
Cook the chicken:
- In the bowl of your slow cooker, whisk to combine lime juice, soy sauce, brown sugar, oil, fish sauce, chili paste, garlic, ginger, and onions.
- Add in chicken, cut into a few smaller pieces to make it fit in the slow cooker bowl, and stir to coat with sauce. Cook on high for 4 hours or 8 hours on low.
Make the Peanut Sauce:
- While the chicken cooks, prepare the peanut sauce by combining peanut butter, maple syrup or honey, lime juice, soy sauce, garlic, ginger, and chili paste into a bowl. Add one tablespoon of water and whisk to combine. For a little thinner sauce, add water to achieve the consistency you'd like.
Combine:
- Once the chicken is cooked, remove it from slow cooker and cut into small chunks.
- In a medium bowl, combine chicken, shredded cabbage, carrots, bell peppers, peanuts, green onions, and cilantro.
Assemble the tacos:
- Top tortillas with chicken and veggie mixture and drizzle with peanut sauce. Serve with lime wedges.
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