cover pic for Slow Cooker_Instant Pot Thai Shredded Chicken (Low-Carb, Paleo, Whole30)

{VIDEO} Slow Cooker/Instant Pot Thai Shredded Chicken (Low-Carb, Paleo, Whole30)

  • Author: Fit SlowCooker Queen
  • Prep Time: 5 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 5 mins
  • Yield: 4 servings 1x


  • 2 pounds boneless, skinless chicken breasts or thighs
  • 15 ounces coconut milk
  • 2 tbsp fresh cilantro
  • 1/2 small red onion, diced
  • 2 garlic cloves, minced
  • Juice of 1 lime
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 2 teaspoons oil (for IP)


Slow Cooker

  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-4 hours or LOW 4-6.
  3. Shred chicken.

Instant Pot

  1. Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
  2. Add red onion and garlic and cook a few minutes until the onion is soft.
  3. Pour in the coconut milk. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  4. Stir in the remaining ingredients. Close lid and seal valve. Set high pressure and cook for 9 minutes. Quick release pressure
  5. Shred chicken.