5 from 10 votes
Slow Cooker Thai Chicken Tacos {with Bean Sprout Slaw & Peanut Sauce}
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins

Juicy, tender chicken breast bursting with Thai flavors, topped with a refreshingly crisp bean sprout slaw and creamy peanut sauce. All piled high in warmed tortillas for tacos that are sure to blow your mind!

Course: entree, Main Course
Cuisine: American, Fusion, Thai
Keyword: bean sprout, chicken, chicken tacos, coleslaw, Crock pot, Easy, peanut sauce, Slow Cooker, tacos
Servings: 6
Calories: 452 kcal
Thai Chicken:
  • 2 Pounds Boneless Skinless Chicken Breasts (can substitute Thighs) – Cubed into 1 ½’’ pieces
  • 1 large White Onion – thinly sliced
  • 1 Green Bell Pepper – stemmed, seeded and thinly sliced
  • 1 Red Bell Pepper – stemmed, seeded and thinly sliced
  • 1 (14 oz) can Coconut Milk
  • 1 Cup Low Sodium Chicken Stock
  • ¼ Cup Peanut Butter (creamy or crunchy)
  • 3 TBS Red Curry paste
  • 2 TBS Fish Sauce
  • 2 TBS Low Sodium Soy Sauce
  • 2 TBS Light Brown Sugar
  • 2 TBS Ginger – minced
  • 2 large Cloves Garlic – minced
  • ¼ tsp Crushed Red Pepper Flakes
  • Kosher Salt & Ground Black Pepper
  • 1 Lime – juiced (1 TBS + 1 tsp)
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:
  • ¼ Cup Creamy Peanut Butter
  • ¾ Cup Light Coconut Milk
  • 1 TBS Fish Sauce
  • 1 TBS Soy Sauce
  • 2 TBS Thai Red Curry Paste
  • 1 TBS Apple Cider Vinegar
  • 2 TBS Light Brown Sugar
  • 2 TBS Peanuts – crushed
  • Salt to taste
For Serving: Flour Tortillas, Lime Wedges, Crushed Red Peppers
  1. For 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.
  2. 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.
  3. OPTIONAL:  Transfer to a serving bowl and top with scallions, peanuts and cilantro.

  4. Meanwhile, Make the Bean Sprout 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.
  5. 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.
  6. To Serve: 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!
Recipe Notes

*Peanut Sauce will keep, covered in the refrigerator, for up to 1 week.

*Nutritional Information includes everything but tortillas.

Nutrition Facts
Slow Cooker Thai Chicken Tacos {with Bean Sprout Slaw & Peanut Sauce}
Amount Per Serving
Calories 452 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 96mg32%
Sodium 1504mg65%
Potassium 1020mg29%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 15g17%
Protein 42g84%
Vitamin A 4785IU96%
Vitamin C 57.8mg70%
Calcium 68mg7%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.