Taco night just got better -and easier!- with these Slow Cooker Thai Chicken Tacos. The perfect combination of tangy, sweet, salty, with crunchy fresh veggies all wrapped in a warm tortilla and drizzled with Peanut Sauce!
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 on low.
While the chicken cooks, prepare 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 the consistency you’d like.
Once chicken is cooked, remove chicken from slow cooker and cut into small chunks.
In a medium bowl, combine chicken, shredded cabbage, carrots, bell peppers, peanuts, green onions, and cilantro.
Top tortillas with chicken and veggie mixture and drizzle with peanut sauce. Serve with lime wedges.