This post may include affiliate links. Thank you for your support.

These Slow Cooker Thai Chicken Tacos feature juicy, tender chicken breast slow-cooked to perfection, piled high in a warm tortilla, and topped with a refreshingly crisp bean sprout slaw and creamy peanut sauce. Thai Mexican fusion peanut butter tacos for the mid-week dinner win!

pin1

About this thai taco recipe

The cubed, slow-cooked easy Thai peanut chicken breast is super tender, savory, and perfectly juicy from bathing in a well-seasoned cooking liquid made of stock, coconut milk, some thinly sliced veggies, and other Thai-flavored nom-noms. 

The crispy, refreshing carrot and bean sprout slaw adds a much-needed dose of freshness to contrast with the creamy richness of the Thai chicken peanut sauce. And everything gets tidily wrapped up in everyone’s favorite plate-to-mouth vehicle: a warm and toasty tortilla. Honestly, what’s not to love here?!?

Why you’ll love these thai chicken tacos with slaw

If you still need convincing, this Thai chicken taco recipe is also:

  • Quick & Easy – You only need to spend 30 minutes of active time in the kitchen to make all your pad thai taco dreams come true.
  • Super Versatile – Sure, I designed this as a Thai tacos recipe, but there are no rules here. Feel free to swap in noodles or rice for the tortillas, omit the slaw or toppings, or make the peanut sauce nut-free. There are tons of ideas to customize it below.
  • Meal Prep-Friendly – Oh, crockpots, how I love thee! You make my workweek so much easier. Feel free to prep the veggies and slaw dressing several days ahead of time, keeping them separate. Likewise, you can keep the peanut butter taco sauce for up to a week in the fridge. Finally, you can do yourself a serious solid by prepping all the chicken ingredients ahead of time and keeping them in a zip-top bag in the freezer for a rainy day. When that day arrives, simply dump everything into your slow cooker and return to a cozy, filling, and fanciful fusion dinner!

Thai Chicken Tacos-15

Ingredients for thai chicken tacos

Before you go getting scared off by a long list of ingredients, I assure you — these Asian chicken tacos with slaw and sauce were developed for weeks when you’re feeling completely run down (i.e. ME since last November). So, don’t fret.

Thai chicken

  • Boneless Skinless Chicken Breasts – It’s what my family prefers. 
    • Feel free to swap in boneless, skinless thighs.
  • White Onion – White onions have a firm texture that holds up well during slow cooking. 
    • You can also use red or yellow onions, or shallots.
  • Red & Green Bell Peppers – Red peppers are sweet, while green peppers are earthier.
    • Yellow or orange bell peppers can be used in place of red.
  • Canned Coconut Milk – Canned has a higher fat content than the refrigerated kind that comes in a carton, which contributes to a better mouthfeel.
  • Low Sodium Chicken Stock – Low-sodium stock gives you greater control over the seasoning.
    • Low or no-sodium chicken bone broth or veggie broth can also be used.
  • Peanut Butter – Feel free to use creamy or crunchy.
    • If nuts are a no-no, sunflower butter works great.
  • Red Curry Paste – Thai red curry paste is packed with over a dozen delicious ingredients for easy, authentic flavor.
  • Fish Sauce – For that salty, funky, umami yum-yum.
    • Other umami flavor boosters like Maggi seasoning or MSG work too.
  • Low Sodium Soy Sauce – If you only have regular soy, dilute it in a 1:1 ratio of water and soy sauce.
    • Use tamari or coconut aminos for a gluten-free option, or use Bragg’s liquid aminos for a soy-free option.
  • Brown Sugar – For sweetness.
    • Coconut or maple sugar will work, too.
  • Ginger – Fresh is best, but you can use jarred or frozen paste. 
    • In a pinch, use ⅓ as much dried ground ginger.
  • Garlic – Fresh imparts the best flavor, but jarred or frozen will work.
    • For a milder flavor, use about ¼ teaspoon of garlic powder for each clove.
  • Crushed Red Pepper Flakes – For heat. 
    • You can also use cayenne pepper or hot paprika, or use a chili sauce like Sriracha or Sambal Oelek.
  • Lime – For brightness.

Taco slaw

  • Mung Bean Sprouts – These earthy little gems really double down on the Thai taco vibe.
  • Scallions – Use both the whites and greens for the best balance of flavor and color.
  • Carrots – For color and sweetness.
  • Cilantro – For bright herbaceousness. Feel free to use the tender stems, too — just finely chop them before adding.
    • If cilantro isn’t your jam, try other herbs that are popular in Asian cooking like mint or Thai basil.
  • Jalapeno – For a touch of heat. Remember that most of the spicy compounds live in the seeds and membranes, so carefully remove them first (and wash your hands after!) to cut back on the intensity.
  • Sriracha Hot Sauce – For even more heat and color.
    • Sambal oelek (chili garlic sauce) is a great stand-in here.
  • Sweet Thai Chili Sauce – For sweetness and viscosity.
    • While it’s not quite the same, ketchup can be used in a pinch.
  • Sesame Oil – For warm, toasty flavor. 
    • You can also use a neutral flavored oil like avocado if needed, though you’ll miss out on a layer of yumminess.

Thai Peanut Sauce

  • Creamy Peanut Butter – Don’t worry if you like crunch, we’ll be adding toasted peanuts at the end.
  • Light Coconut Milk – To thin out the sauce. I prefer using light coconut milk to full fat just to keep the calories in check, but you’re welcome to use either.
  • Apple Cider Vinegar – For sweet tang. 
    • Rice vinegar is a good stand-in.
  • Peanuts – Opt for roasted and salted peanuts for the best flavor.
  • Salt – Because seasoning makes the flavor world go round.

For serving tacos 

  • Flour Tortillas – These are essential for turning the chicken, slaw and sauce into Thai tacos. All the other garnishes are just icing on a very delicious and savory cake.
  • Lime Wedges 
  • Crushed Red Peppers
  • Peanuts 
  • Cilantro Leaves 
  • Sliced Scallions

Optional variations and dietary adaptations

As much as we love this thai taco recipe just the way it’s written, there are plenty of opportunities for you to make it your own. Here are some variations to consider:

  • Gluten-Free – Swap in tamari or coconut aminos for the soy sauce. Opt for a GF fish sauce like Red Boat and a GF red curry paste like Maesri. Also, use your favorite gluten-free tortillas or use certified GF corn tortillas.
  • Soy-Free – Coconut aminos and Bragg’s liquid aminos are both soy-free alternatives to soy sauce.
  • Nut-Free – Swap in sunflower seeds for the peanuts and sun-butter or tahini for the peanut butter.

Thai Chicken Tacos-166

How to make thai tacos with chicken

This Asian chicken taco recipe comes together with just 30 minutes of active prep time. Here’s how:

  1. Start Thai Chicken: In a medium mixing bowl combine, the coconut milk, chicken stock, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, ginger, garlic, red pepper flakes, kosher salt and black pepper. Then, whisk to combine.
  2. Arrange in Slow Cooker: Scatter all the onions and peppers into the bottom of a slow cooker. Next, add the cubes of raw chicken breast. Then, pour the sauce all over the chicken and veggies in the crock pot.
  3. Slow Cook: Cover and cook on high for 3 ½ -4 hours or low for 6-8 hours, stirring at the 2 hour mark. Remove top and stir in lime juice. Taste and adjust for seasoning with salt and pepper.
  4. Make the Taco Slaw: To a large bowl, add the sprouts, scallions, carrots, cilantro and jalapeno. Then, toss everything together. In a small mixing bowl, whisk together the Sriracha, fish sauce, sweet Thai chili sauce, ginger, sesame oil and lime juice. Pour sauce over the slaw and toss to combine. Cover and set aside in the refrigerator.
  5. Make the Peanut Sauce: Place all the ingredients for the peanut sauce into a small sauce pan (except for the peanuts). Place the pan over medium heat on the stove top and whisk to combine. Bring the sauce to a simmer, whisking occasionally. As soon as the sauce is simmering, remove it from the heat and stir in crushed peanuts. Taste and adjust for seasoning. Set aside until ready to use.
  6. Serve Peanut Sauce Chicken in Tacos with Slaw: Add a heaping spoonful of Thai peanut chicken onto the center of a charred tortilla. Top with slaw, drizzle with peanut sauce, and sprinkle on your favorite taco garnishes. Enjoy Thai tacos immediately.

Expert tips for the best thai chicken in peanut sauce

  • Wash all your produce thoroughly. Consider investing in a julienne peeler or a food processor with a shredder attachment to make short work of the prep.
  • Use gloves when handling jalapeños, or, at the very least, make sure to thoroughly wash your hands, knife, and cutting board when you’re done prepping them. Trust me: jalapeño juice on your hand when you touch your eyes or face or use the restroom is NOT a good thing.
  • Don’t overcook the chicken. While some folks assume you can’t overcook something that’s in a slow cooker, that’s an oversimplification. If you don’t think you’ll make it home in time to turn it off, consider using juicy chicken thighs instead since they’re harder to dry out.

Thai Chicken Tacos-133Thai Chicken Tacos-223

FAQs: thai chicken taco

How many tacos is too much?

I’m not sure I understand this question. I want ALL OF THEM.

Can you keep the chicken taco meat warm in a slow cooker?

Sure! Just make sure to not overdo it and dry the chicken out. I’d say leaving it on “warm” for about an hour or so after cooking is probably a-okay.

Serving thai chicken peanut sauce

Now, I won’t lie to you. At first, I was eating this Thai peanut chicken crock pot goodness straight from the slow cooker with a shovel fork. And, you can totally just serve this, as is, over some rice or noodles. 

Shoot, you could even throw the noodles into the slow cooker when there is about 45 minutes left and let them cook in there! The recipe for the thai chicken in peanut sauce, as written below, contains enough sauce to easily cook about 8 ounces of noodles… if you simply just want a Thai chicken and noodle bowl.

Asian chicken tacos

ButButBut, then you would miss out on some seriously stellar, tasta-riffic, tacos. And that, my friend, would be a cryin’ shame. My bean sprout and carrot slaw for chicken tacos is spicy, sweet, herbaceous, refreshingly crisp and perfectly crunchy. It pairs with the Thai flavored chicken magnificently. And when wrapped together in a slightly toasted (optional), warm tortilla? A heavenly explosion of unexpected, epic flavor.

The peanut sauce, slaw, and garnishes, are all completely optional. There is enough sauce from the chicken to use for your tacos. But, it is a cooking liquid sauce… so it isn’t as rich, thick, creamy and dreamy as the peanut sauce I have included below. The peanut sauce AND a generous sprinkling of crushed peanuts, pungent cilantro and fresh lime juice combined WITH the bean sprout slaw-stuffed Thai chicken taco = Taco Thai Fusion Magic.

In other words, your tastebuds WILL be jumping right outta your face from the explosion of flavor.

So, make this thai chicken tacos recipe. In case you need a reason, (but who ever really needs a reason to eat tasty goodness?!?) tomorrow is Taco Tuesday. These slow cooker pad thai tacos with peanut sauce belong on your table, so they can be stuffed into your belly. Both you and your family deserve it. 😉

More tasty Thai recipes!

Celebrate the delicious flavors of Thailand and serve your chicken tacos with your favorite Thai recipes. Here are a few of mine:

Storing thai chicken peanut sauce leftovers

  • The slow-cooked Thai chicken can be refrigerated for up to 5 days, or frozen for up to 3 months. To reheat, allow to defrost overnight in the fridge, then warm on the stovetop in a pan or in the slow cooker using the “warm” function. Add a splash of coconut milk or chicken broth as needed to thin out the sauce.
  • The peanut sauce for chicken tacos should keep well in a clean, airtight container in the fridge for 7-10 days. It can also be frozen for up to 3 months, though the texture might change a bit.
  • The mung bean and carrot slaw will keep well for 3-4 days in the fridge. Don’t freeze it — the veggies don’t like the cold.

Thai Chicken Tacos-200

Alright, friends! Taco ’bout a meal that’s Thai-riffic, amirite?!? I hope you love this recipe for Thai Chicken Tacos as much as we do. Until next time, Thai’m gonna be in the kitchen working on the next flavor-tastic adventure to share, so satay cool, mm-kay? 

Cheyanne

Craving MORE? Follow all the deliciousness on FacebookPinterest and Instagram!

More taco recipes!

If you love these Thai tacos, try one of these delicious taco flavors next!

How to make Slow Cooker Thai Chicken Tacos at home👇

Thai Chicken Tacos with Peanut Sauce

5 from 10 votes
Total Time: 4 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 6 servings
This recipe for Thai Tacos with Chicken in Peanut Sauce features juicy, tender thai-flavored chicken with a refreshingly crisp bean sprout slaw and ultra-creamy peanut sauce all stuffed into warm charred tortillas. It's a flavorful chicken taco experience that you won't soon forget!

Equipment

  • 1 Large Mixing Bowl
  • 1 Slow Cooker or Crock Pot

Ingredients 

Thai Chicken:

Optional for Garnish: Peanuts, Cilantro Leaves, Sliced Scallions

    Bean Sprout Slaw:

    • 5 oz Mung Bean Sprouts
    • 2 Scallions – thinly sliced
    • 1 large Carrots – shredded (about ½ cup)
    • 2 TBS Fresh Cilantro Leaves – roughly chopped
    • 1 Jalapeno – seeded, ribbed and minced
    • 2 tsp Sriracha Hot Sauce
    • 1 tsp Fish Sauce
    • 1 TBS Sweet Thai Chili Sauce
    • ½ tsp Ginger – grated
    • 1 TBS Sesame Oil
    • 1/2 Llime juiced (about 2 tsp)

    Thai Peanut Sauce:

    For Serving: Flour Tortillas, Lime Wedges, Crushed Red Peppers

      Instructions

      • Start the Thai Chicken: In a medium mixing bowl combine: coconut milk, chicken stock, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, ginger, garlic, red pepper flakes, 3/4 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine.
      • Add to Slow Cooker and Cook: Scatter the onions and both peppers in the bottom of a slow cooker. Add the chicken cubes on top. Pour the sauce evenly over the top. Cover and cook on high for 3 ½ -4 hours or low for 6-8 hours, stirring at the 2 hour mark. Remove top and stir in lime juice. Taste and adjust for seasoning with salt and pepper.
        OPTIONAL:  Transfer to a serving bowl and top with scallions, peanuts and cilantro.
      • Meanwhile, Make the Slaw: Place sprouts, scallions, carrots, cilantro and jalapeno in a large mixing bowl. Toss mix together. In a small mixing bowl whisk together the Sriracha, fish sauce, sweet Thai chili sauce, ginger, sesame oil and lime juice. Pour sauce over salad ingredients and toss to combine. Cover and set aside in the refrigerator.
      • And, Make the Peanut Sauce: Place all ingredients, except for the peanuts, into a small saucepan over medium heat. Whisk to stir. Bring to a simmer, whisking occasionally. As soon as a simmer is reached, remove from heat and stir in crushed peanuts. Taste and adjust for seasoning. Set aside until ready to use.
      • To Serve Thai Tacos: Place a heaping spoonful of Thai Chicken in the center of each tortilla, top with slaw, squeeze on a bit of lime juice and sprinkle with crushed red pepper flakes. Enjoy!

      Notes

      • Peanut Sauce will keep, covered in the refrigerator, for up to 1 week.
      Nutritional information is an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

      Nutrition

      Calories: 452kcal    Carbohydrates: 26g    Protein: 42g    Fat: 20g    Saturated Fat: 5g    Cholesterol: 96mg    Sodium: 1504mg    Potassium: 1020mg    Fiber: 4g    Sugar: 15g    Vitamin A: 4785IU    Vitamin C: 57.8mg    Calcium: 68mg    Iron: 2.3mg

      Did you make this recipe?

      Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

      Thai Chicken Tacos-69