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Slow Cooker Thai Chicken Tacos with Peanut Sauce

Servings: 6
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Taco night just got better -and easier!- with these mouthwatering slow-cooker Thai chicken tacos.
5 from 2 votes
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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.

Nutrition

Serving: 2 tacos | Calories: 456kcal | Carbohydrates: 48g | Protein: 31g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 758mg | Potassium: 825mg | Fiber: 6g | Sugar: 17g | Vitamin A: 4595IU | Vitamin C: 49mg | Calcium: 87mg | Iron: 2mg
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