Thai Chicken Tacos

Warm corn tortillas envelop tender shreds of nutty chicken in this unexpected slow-cooker creation. A tangy fresh mint and cucumber topping brings the Thai-Mexican mingling together for an exotic, spicy meal.

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Prep Time
20 min
Cook Time
360 min
380 min


  • 4 5-oz boneless, skinless 
chicken breasts
  • 1 cup low-sodium chicken broth
  • 2 cloves garlic
  • 2 tbsp fresh lime juice, divided
  • 2 tbsp creamy all-natural 
unsalted peanut butter 
(TRY: MaraNatha Organic Creamy & Roasted Peanut Butter - No Salt Added)
  • 1 tbsp reduced-sodium soy sauce
  • 1/2 tsp ground ginger
  • 1 tbsp red curry paste
  • 3 packets stevia, divided
  • 1 1/2 tbsp coconut flour
  • 8 6-inch corn tortillas
  • 1 Roma tomato, seeded and chopped
  • 1 cucumber, seeded and chopped
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh mint
  • 1 tbsp rice vinegar
  • 2 cups shredded red cabbage


  1. In a 4- to 6-qt slow cooker, place chicken. In a blender, combine broth, garlic, 1 tbsp lime juice, peanut butter, soy sauce, ginger, curry paste and 2 packets stevia; blend until smooth. Pour over top of chicken and stir gently to coat. Cover and cook on low for 6 to 7 hours, until chicken is tender.
  2. Stir and increase heat to high. With a slotted spoon, remove chicken and transfer to a cutting board; set aside until cool enough to handle. Remove ½ cup broth mixture from slow cooker and transfer to a small bowl. Add coconut flour to bowl and stir to form a smooth paste. Return broth-flour mixture to slow cooker and whisk until smooth; cover.
  3. Preheat oven to 350ºF. Arrange tortillas in 2 equal stacks and wrap each stack in foil. Transfer to a baking sheet and bake for 15 to 20 minutes, until heated through.
  4. Using 2 forks, shred chicken and return to slow cooker; stir to coat. Cook for 10 minutes, until heated through.
  5. Meanwhile, in a medium bowl, combine tomato, cucumber, onion and mint. Add vinegar, remaining 1 tbsp lime juice and 1 packet stevia; mix thoroughly. To assemble, spoon cabbage, chicken and tomato-cucumber mixture into center of each tortilla, dividing evenly.

Nutrition Information

  • Serving Size 2 tacos
  • Calories 397
  • Carbohydrate Content 39 g
  • Cholesterol Content 82 mg
  • Fat Content 8 g
  • Fiber Content 7 g
  • Protein Content 42 g
  • Saturated Fat Content 2 g
  • Sodium Content 375 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g