Slow Cooker Green Curry Chicken Tacos

The Kitchen Paper
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Servings 4
Recipe Ingredients:
  • 1/4 cup green curry paste
  • 16 oz. Pacific Foods Organic Bone Broth Chicken with Ginger
  • 1 tbsp. minced ginger
  • 2 garlic cloves minced or pressed
  • 1 tbsp. fresh lime juice
  • 1 large white onion chopped
  • 2.5 pounds boneless skinless chicken breasts
  • 1/2 cup coconut cream
  • 16 small tortillas
  • 1/2 cup chopped cilantro
  • 1/2 cup pickled red onions
  • 1/2 cup cotija
  • 1 cup cubed avocado
  • Combine the curry paste, broth, ginger, garlic, lime juice, and onion in your slow cooker. Stir until the curry paste is fully incorporated.
  • Add the chicken breasts in a single layer (if possible. If not, that’s okay), and cook on low for 6-8 hours, or high for 4 hours.
  • When the chicken is done, use two forks to shred it in the crock pot. Add the coconut milk, stir everything together, and cook another 5-10 minutes (until warmed through again).
  • To assemble the tacos, warm your tortillas and then layer the shredded chicken, cilantro, pickled red onions, cotija, and avocado.