Shredded chicken is so easy to make in the slow cooker. With basically no prep, you will have succulent Thai-flavored chicken ready for your disposal.
Anyone else love Thai food? It’s one of my favorite cuisines behind American. This recipe uses Thai flavors but it’s also very simple. You probably have all the ingredients in your pantry. If not, you should be able to easily find them at your local grocery.
This is also another meal prep recipe. You can make this in bulk by doubling or tripling the recipe and use the finished product at will. It can seriously be used in so many different ways. It’s great alone, with or in a salad, over rice or cauliflower rice, mashed cauliflower or potatoes or even as taco meat.
Use full-fat or light coconut milk. I’ve used both to make this and it doesn’t really make a difference. I used a serrano pepper which I know is not from Thailand, it’s from Mexico. From what I’ve learned, Thai cuisine doesn’t have a specific chili pepper. If I’m wrong, feel free to comment below. The point is, you can use the pepper of your choice whether it be diced serrano, jalapeño or even red pepper flakes. Or omit the pepper all together.
- 2 lbs chicken breasts
- 15 ounces coconut milk
- ¼ cup cilantro
- ½ red onion, diced
- 3 garlic cloves, minced
- 1 serrano pepper, diced
- 1 tbsp lime juice
- 1 tsp fresh ginger, minced
- 1 tsp turmeric
- 1 tsp Himalayan salt
- ½ tsp pepper
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Remove chicken from the slow cooker, shred with 2 forks. Place chicken back into the slow cooker until ready to use.
Did I mention this is a great freezer meal?? It’s also paleo and whole 30 compliant.