Slow Cooker Thai Chicken Tacos with Peanut Sauce
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Slow Cooker Thai Chicken Tacos with Peanut Sauce
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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!
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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
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Instructions
- 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.
Nutrition Information
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Serving
2 tacos
Calories
456kcal
(23%)
Carbohydrates
48g
(16%)
Protein
31g
(62%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
758mg
(32%)
Potassium
825mg
(24%)
Fiber
6g
(24%)
Sugar
17g
(34%)
Vitamin A
4595IU
(92%)
Vitamin C
49mg
(54%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 2 tacos | |
| Calories | 456kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 31g | 62% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 758mg | 32% |
| Potassium | 825mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 4595IU | 92% |
| Vitamin C | 49mg | 54% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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