Thai Chicken Tacos with Peanut Vinaigrette

Begin by preparing your vinaigrette. In a medium bowl, combine the water, coconut milk, rice wine vinegar, peanut butter (cashew butter or almond butter), tamari, lime juice, cilantro, canola oil, black pepper, ground cumin and red pepper flakes. Whisk vigorously until the dressing is smooth. If you wish for it to be thinner, add more canola oil. If you wish for it to be thicker, add more peanut butter. Cover and refrigerate 1 cup of the dressing. Set the rest aside.

Season your chicken with salt and pepper and place in your slow cooker. In a bowl, whisk together the remaining peanut vinaigrette (not the cup that you put in the fridge) and coconut milk. Pour the mixture over the chicken. Put the lid on and cook the chicken on high for 3-4 hours (low for 8-10 hours), or until the chicken begins to fall apart.

Once your chicken has cooked, remove it from the slow cooker and transfer to a cutting board. Shred the chicken with 2 forks and set aside.

Pull out your tortillas and heat them if desired. Assemble your tacos by layering chicken, cabbage, carrots, cucumber, red bell pepper, green onions, feta and cilantro on top of the flour or corn tortillas. Drizzle the tacos with your reserved, refrigerated peanut vinaigrette and garnish with toasted sesame seeds.

Serve and enjoy!