Thai Peanut Chicken Tacos

Cook time

10 minutes


Serves up to 6


  • Poached Chicken:
  • 250ml water
  • 1 small Spanish onion, sliced thinly
  • 4 chicken breasts
  • Salt and pepper to taste
  • 2 garlic cloves, crushed
  • 1 tbs lemon juice
  • Remaining Elements:
  • 1 bottle of your favourite Thai peanut satay sauce
  • 12 pkt soft Taco shells
  • Sriracha sauce for serving
  • 2 cups fresh or tinned pineapples, chopped, drained
  • 3 cups prepackaged kale slaw
  • ½ cucumber, peeled and sliced into matchsticks
  • ½ red capsicum, chopped
  • 2 tbs shallots, sliced
  • 1 tbs light brown sugar
  • 1 tbs lemon or lime juice
  • salt and freshly ground black pepper


  • Prep Time: 10 minutes
    Cook Time: 10 minutes
    Serves: 6
  • Step 1To cook chicken. Place all ingredients into the Express Crockpot. Select MANUAL, PRESSURE HIGH and TIME 8 minutes, make sure Steam Release Dial is in the “Seal” (closed) position press START/STOP.
  • Step 2When cooking is complete, release the STEAM VALVE, remove lid.
  • Step 3Place the chicken onto a plate and strain the liquid, reserve liquid for future recipes in an airtight container in the refrigerator for up to 4 days or freezer for up to 6 months.
  • Step 4When done shred into bite size pieces.
  • Step 5Combine all the pineapple slaw ingredients together into a bowl.
  • Step 6Place a spoonful of chicken into the base of the taco, top with satay sauce and then the slaw.
  • Step 7Top with a drizzle of Sriracha, if desired. Eat immediately.
  • Crock-Pot® Express Easy Release Oval Multi-Cooker – CPE500 Recipe

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