Thai Peanut Chicken Tacos


Thai Peanut Chicken TacosThai Peanut Chicken Tacos

Preparation time

10 minutes

Cooking time

10 minutes



Enjoy Tacos with a touch of ingredients used in Thai cuisine.


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

Tacos and Sauce

  • 1 bottle of your favorite Thai peanut satay sauce
  • 12 pkt soft Taco shells
  • Sriracha sauce for serving

Pineapple Slaw

  • 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


  1. To cook chicken. Place all ingredients into the Express Crockpot. Select MANUAL, set **PRESSURE to HIGH and set TIME to 8 minutes. Make sure the Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.
  2. When cooking is complete, release the STEAM VALVE and remove the lid.
  3. Place 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 in the freezer for up to 6 months.
  4. When done, shred chicken into bite size pieces.
  5. Combine all the pineapple slaw ingredients together into a bowl.
  6. Place a spoonful of chicken into the base of the taco, top with satay sauce and then the slaw.
  7. Drizzle Sriracha on top, if desired. Eat immediately.