Wondering what to do with the chicken thighs you bought this week? Let your slow cooker transform them into the juiciest, nuttiest taco filling with just two extra ingredients. When it’s done, fold the slow-cooked chicken into a tortilla with crunchy-sweet honey-roasted peanuts and a few sliced scallions for an impossibly easy weeknight dinner.
More: 3-Ingredient Slow Cooker Tacos
How to Make 3-Ingredient Thai-Style Chicken Tacos
Chicken thighs, creamy peanut butter, and spicy sambal are all you need for these Thai-Style tacos. You’ll combine these ingredients with 1/4 cup of water directly in the slow cooker — no prep required. (In fact, leaving the chicken whole keeps the thighs moist and gives you a larger window of time to do things other than babysit dinner). Conventional peanut butters such as Jif are perfectly smooth and slightly sweet, which balances the spicy chile-garlic sauce.
Once cooked, you’ll remove the juicy thighs from the sauce and chop into bite-sized pieces, then whisk the sauce until it is smooth and emulsified. Return the chicken to the slow cooker and toss, toss, toss until every piece is coated in spicy peanut sauce. Serve on warm tortillas with crushed honey-roasted peanuts, sliced scallions, and, if you dare, another drizzle of sambal.
Slow Cooker Chicken Tacos
- 2 pounds
boneless, skinless chicken thighs (6 to 8)
- 1/4 cup
- 1/2 cup
creamy peanut butter
- 2 teaspoons
sambal oelek or chile-garlic sauce
Serving options: warm 6-inch flour tortillas, honey-roasted peanuts, thinly sliced scallions
Place chicken thighs in a 4 1/2-quart or larger slow cooker. Whisk the peanut butter, water, and sambal together in a small bowl, then pour over the chicken.
Cover and cook until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 3 to 4 hours on the LOW setting.
Transfer the chicken to a clean cutting board and chop into bite-sized pieces. Whisk the peanut sauce until smooth and creamy. Return the chicken to the sauce and toss to coat. If desired, serve on warm 6-inch flour tortillas and garnish with crushed honey-roasted peanuts, and sliced scallions.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
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