Slow Cooker Green Curry Chicken Tacos

Votes: 2
Rating: 5
You:
Rate this recipe!
Created by: The Kitchen Paper

Prep Time

15minutes

Cook Time

4-8hours

Servings

Product Type

Bone Broth, Broths & Stocks,

Prep Time

15minutes

Cook Time

4-8hours

Servings

Product Type

Bone Broth, Broths & Stocks,

Slow Cooker Green Curry Chicken Tacos

Votes: 2
Rating: 5
You:
Rate this recipe!
Created by: The Kitchen Paper

Prep Time

15minutes

Cook Time

4-8hours

Servings

Product Type

Bone Broth, Broths & Stocks,

Prep Time

15minutes

Cook Time

4-8hours

Servings

Product Type

Bone Broth, Broths & Stocks,

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

Instructions

  1. Combine the curry paste, broth, ginger, garlic, lime juice, and onion in your slow cooker. Stir until the curry paste is fully incorporated.
  2. 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.
  3. 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).
  4. To assemble the tacos, warm your tortillas and then layer the shredded chicken, cilantro, pickled red onions, cotija, and avocado.

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

Instructions

  1. Combine the curry paste, broth, ginger, garlic, lime juice, and onion in your slow cooker. Stir until the curry paste is fully incorporated.
  2. 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.
  3. 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).
  4. To assemble the tacos, warm your tortillas and then layer the shredded chicken, cilantro, pickled red onions, cotija, and avocado.