Crock Pot Thai Chicken Tacos

There is so much going on right now and really all I want to do is hang out with my people but there’s shopping, and programs and parties…on and on. I re-prioritized some activities this year so we could do a little Christmas slumber party with the grands. ¬†They are so stinking fun ūüôā

We made gingerbread houses,


Painted ornaments (they are always so quiet when painting).


Watched Christmas movies, and generally had a merry good time.


I’m working on simplifying meals so there’s more time to be with people and soak in the holiday. Here’s a convenient crock pot main dish that’s a winner.

This chicken is great as tacos the first day, then put it on salads for lunch. If you don’t have coconut amino’s on hand, try subbing in soy sauce.

Crock Pot Thai Chicken Tacos

I also added a teaspoon of this fish sauce, but it’s totally optional.

Crock pot Thai Chicken Tacos

And you can use almond butter instead of peanut butter.  Having done both, I can vouch for them both being delicious.

Crock Pot Thai Chicken Tacos is kid, paleo and husband friendly.  You can offer the choice of munching these down with tortillas or lettuce leaves.  So, so good!  I adapted this recipe from Clean Eating.

Crock Pot Thai Chicken Tacos

Simply place 4 organic chicken breasts in a 4 quart crock pot, blend all ingredients for the sauce together and pour over chicken. ¬†Cook on low for 6-7 hours. ¬†Shred chicken with 2 forks, make a slaw and serve. ¬†Yep, it’s that easy.

Crock Pot Thai Chicken Tacos

I made a quick slaw with purple cabbage, red pepper, green onion, fresh mint and cucumbers.  A simple dressing of avocado oil, lime juice and rice vinegar is all you need.  Serve it with warm tortillas and/or lettuce leaves.

Crock Pot Thai Chicken Tacos

Enjoy your people and all the merriment!


4/ 5 ounce boneless, skinless chicken breasts

1/2 cup chicken broth

3 cloves garlic

2 tablespoons creamy all natural peanut or almond butter

2 tablespoons coconut aminos

1 teaspoon fish sauce (optional)

1/2 teaspoon ground ginger

1/4 – 1/2 teaspoon red pepper flakes

1 tablespoon red curry paste (look for one without added sugar)

3 pitted dates

Bibb lettuce leaves

corn tortillas


2 cups shredded purple cabbage

1 cucumber, seeded and chopped small

1/2 red pepper, sliced thin

1 green onion, chopped

1/4 cup chopped fresh mint

1 tablespoon rice vinegar

1 tablespoon avocado oil

1 tablespoon fresh lime juice

sea salt

sliced avocado


Place the chicken in a 4-6 qt. crock pot.

Combine in a blender, chicken broth, garlic, 1 tablespoon lime juice, nut butter, (almond or peanut) coconut aminos, ginger powder, curry paste, dates, and fish sauce (if using).  Blend until smooth.

Pour over the chicken and add red pepper flakes.  Stir, cover and cook on low for 6-7 hours, or until chicken is very tender.

Shred chicken with 2 forks while in the crock pot.  Adjust seasonings if necessary by adding more lime or sea salt.

And now for the slaw.

Place all veggies in a medium size bowl.  Add 1/4 teaspoon sea salt and massage into the vegetables until cabbage is slightly wilted.

Mix the oil, rice vinegar and lime juice in a small bowl.  Add dressing to slaw and mix well.  Season with salt if needed.

Serve Thai Chicken in lettuce leaves or tortillas and top with slaw and chopped fresh avocado.

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