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Slow Cooker Thai Chicken Tacos

I'm switching things up with a Thai inspired chicken taco recipe this week. This recipe is mostly hands off, and is not something you typically think of for taco filling! and it sneaks in a few veggies, shhh I won't tell the kids lol

If you're allergic to nuts, you can sub sunflower seed butter! I'm sure this would work just as well in an instant pot, reduce cooking time to 25 minutes at high pressure.


1/4 cup lime juice from about 2 limes

1/4 cup soy sauce or coconut aminos

3 tbsp honey or maple syrup or brown sugar

2 tbsp vegetable or coconut oil

1 tbsp fish sauce

2 tsp Sriracha (or more to taste if you like it spicy!)

4 cloves garlic, finely chopped or 2 tsp minced garlic

2 tsp grated fresh ginger or 3/4 tsp dried ginger

2 scallions chopped, reserve green parts for garnish

1 1/2 pounds chicken breasts or thighs, boneless skinless


2 cups coleslaw or broccoli slaw mix

1 cup sliced bell pepper

1/3 cup chopped unsalted peanuts (or sunflower seeds for nut free)

1/2 cup chopped fresh cilantro

Juice of 1 lime

Thai Peanut Sauce:

1/3 cup peanut butter or sunflower seed butter

2 tbsp honey, maple syrup or brown sugar

1 tbsp lime juice (1/2 lime)

1 tbsp soy sauce or coconut aminos

1 tsp Sriracha (or more to taste)

1 clove garlic finely chopped or 1/2 tsp minced garlic

2 tsp grated fresh ginger or 3/4 tsp dried ginger

1-3 tbsp hot water

8 small Tortillas OR butter lettuce cups for serving

For the Chicken:

1. Add the lime juice, soy sauce, honey, oil, fish sauce, Sriracha, garlic, ginger & white portion of the scallions. Stir to combine.

2. Add the chicken, and stir to coat. Cover and cook on high for 4 hours, 8 hours on slow or 25 minutes at high pressure for the instant pot. This could also be done on the stove top, at low heat for 4 hours. OR whisk together lime juice etc in a large bowl, add chicken, stir to coat. Place in fridge and let marinate for 30 minutes. Heat a large skillet or grill over med-high heat. Grease pan or grill and cook chicken 20-30 minutes, turning halfway through until it reaches an internal temp of 165 degrees.

3. While the chicken is cooking, add the slaw ingredients to a large bowl. Toss to combine and set aside.

4. Once the chicken is cooked, place it on a cutting board and let cool for 10 mins. Shred the meat with 2 forks or finely chop.

5. For the sauce: whisk together the peanut butter, honey, lime, soy sauce, sriracha, garlic & ginger. Add 1 tbsp water and whisk to combine. If you want a thinner sauce, add additional water 1 tbsp at a time.

6. To assemble, add the chicken to the tortillas or lettuce cups, top with a bit of slaw and drizzle and/or dip in the peanut sauce.

Let me know what you think of these after you make them. In lettuce cups they also make a great appetizer if you're planning a get-together for that big football game happening this weekend!



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