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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
Hold your taco plans! If your dinner plans this week don’t involve making these Thai tacos, cancel them. Okay, you don’t HAVE to, but I highly suggest you make some room for one of the most epic tacos you’ll ever make.
This recipe was originally posted 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! And making Thai chicken is just so simple! Make it one night for the chicken salad and the next night for tacos.
What You Need
I infuse the chicken with flavorful ingredients like soy sauce, lime juice, brown sugar, fish sauce, garlic, and chili paste for a perfect balance of tangy, sweet, and salty flavors.
Then, this slow-cooked chicken is tossed with cabbage, carrots, bell peppers, peanuts, cilantro, and drizzled with a homemade peanut sauce. Oh, my!
Homemade Peanut Sauce
Not only do these Thai tacos pack a powerful flavor punch, but they’re also drizzled with the oh-so-wonderful peanut sauce! It’s as simple to make as whisking all the ingredients in a bowl.
I often make it ahead of time and keep it in the fridge for up to 4 days and I use it for salads, to dip grilled chicken, and with veggies as a snack. I’m pretty obsessed with it.
Slow Cooker Thai Chicken Tacos
Another reason to love these Thai tacos is that the slow cooker does all the heavy lifting while the rest comes together in a big bowl. You’ll add the chicken to the crockpot and cook it on high for 4 hours or on low for 8 hours.
While the chicken cooks, make the peanut sauce in 5 minutes by mixing all the ingredients in a bowl. Once the chicken is ready, cut it into small chunks.
Combine the chicken with the sauce and the veggies, and fill your tacos. And if you don’t like to chop, chop, chop… save some time by buying pre-shredded veggies, and you’re done!
Check how easy these Thai tacos are to make in this quick video:
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
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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