This slow cooker recipe for Thai chicken tacos is delicious and also healthy being paleo, whole30, and low-carb. After just a couple of hours, you’ll have flavorful taco meat at your disposal.
Easy. So easy. Using simple ingredients, this is another dump everything in the slow cooker and let it cook recipe. I threw everything in this and when I came home my house smelled better than my favorite Thai restaurant. I didn’t take too much time with this recipe because it’s just my Slow Cooker Thai Shredded Chicken recipe used as taco meat. It’s a really easy recipe that makes a great freezer meal. This is what it looks like going in the slow cooker.
You don’t need to smother this with an unhealthy sauce. There will be a nice coconut sauce left in the slow cooker for you to use. You don’t have to make tacos out of the shredded meat. This is great over some greens for a nice salad or rice. To keep this meal paleo, I served these in some Siete tortillas. They’re made from almond flour. You can of course use regular tortillas whether they be flour or corn.Print
- 2 lbs boneless, skinless chicken breasts or thighs
- 15 ounces coconut milk
- 1/2 red onion, diced
- 2 garlic cloves, minced
- Juice of 1 lime
- 1 tsp salt
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1/2 tsp pepper
- 2 tbsp fresh cilantro, chopped
- 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 assemble tacos.
Optional garnish includes: fresh cilantro, red cabbage, peppers, shredded carrots, limes, avocados…. the sky is the limit.