This slow cooker Thai chicken taco recipe is delicious and also healthy. After just a couple 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.
- 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
- 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 assemble tacos.
Optional garnish includes: fresh cilantro, red cabbage, peppers, shredded carrots, limes, avocados…. the sky is the limit.
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