Slow Cooker Thai Chicken Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
  • 4 (5 oz) boneless, skinless chicken breasts
  • 1 cup broth
  • 2 cloves garlic
  • 2 tablespoons fresh squeezed lime juice, divided
  • 2 tablespoons peanut butter
  • 1 tablespoon tamari
  • ½ teaspoon ground ginger
  • 1 tablespoon red curry paste
  • 3 tablespoons honey, divided
  • 1½ tablespoons coconut flour
  • ½ cup grape tomatoes, halved
  • 1 cucumber, diced
  • ⅓ cup chopped red onion
  • ¼ cup fresh mint, chopped
  • 1 tablespoon rice wine vinegar
  • 2 cups shredded red cabbage
  • corn tortillas, warmed, or lettuce wraps
  1. Place the chicken in a slow cooker. In a blender, combine broth, garlic, 1 tablespoon lime juice, peanut butter, tamari, ginger, curry paste, and half of the honey. Blend until smooth then pour over the top of the chicken. Cover and cook on low for 6 to 7 hours or until chicken is thoroughly cooked and very tender.
  2. Remove cooked chicken breasts and place on a cutting board. Cool slightly. While the chicken is cooling, remove ½ cup of the sauce in the slow cooker and transfer to a small bowl. Whisk in the coconut flour then return mixture to the slow cooker. Increase heat to high and stir until well combined then cover.
  3. Shred the cooked chicken with 2 forks then return it to the slow cooker. Stir to thoroughly coat with the sauce mixture. Cook for another 5 to 10 minutes or until heated through.
  4. In a medium bowl, combine the mint, cucumber, tomatoes, and onion. Stir in the vinegar and remaining honey.
  5. To assemble, spoon cabbage, then chicken onto tortillas (or into lettuce wraps). Top with the tomato mixture and serve.
Adapted from Clean Eating
Recipe by Some the Wiser at