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Slow-Cooker Korean Chicken Tacos

slow-cooker korean chicken tacos Lunch Asian
Slow-Cooker Korean Chicken Tacos
  • Prep 25 min
  • Total 3 hr 25 min
  • Servings 4

Need to feed the fam but don’t feel like spending time in the kitchen? Great news: Your slow cooker is willing to put in the hours for you. This Korean/Mexican mashup is made extra tasty with a drizzling of our secret sauce on top. The hardest part of this dinner is waiting for the slow cooker to hurry up and cook that chicken! MORE+ LESS-

Updated December 23, 2019

Ingredients

Chicken

1/4
cup packed brown sugar
1/4
cup soy sauce
2
tablespoons butter, melted
1
tablespoon gochujang paste
1
package (20 oz) boneless skinless chicken thighs
1
teaspoon rice vinegar
1
teaspoon toasted sesame oil

Gochujang Mayonnaise

1/2
cup mayonnaise
1
tablespoon gochujang paste
1
tablespoon lime juice

Tacos

2
cups shredded napa cabbage
1
package Old El Paso™ soft flour tortilla bowls
1
cup shredded sharp cheddar cheese (4 oz)
1/2
cup thinly sliced kimchi, drained and patted dry
1
medium avocado, peeled, pitted and diced
1/4
cup sliced green onions
1/4
cup chopped fresh cilantro leaves
1
lime, cut into wedges, if desired

Steps

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  • 1
    Spray 3 1/2- to 4-quart slow cooker with cooking spray. In large bowl, mix brown sugar, soy sauce, melted butter and 1 tablespoon gochujang paste; add chicken, and turn to coat. Transfer to slow cooker. Cover; cook on Low heat setting 3 to 4 hours or until chicken is at least 165°F in center.
  • 2
    Drain, reserving cooking liquid; shred chicken, and return to slow cooker. Stir 2 tablespoons cooking liquid, the vinegar and sesame oil into chicken mixture in slow cooker; toss to coat. Discard remaining cooking liquid.
  • 3
    In small bowl, beat Gochujang Mayonnaise ingredients with whisk; set aside.
  • 4
    Divide cabbage among 8 tortilla bowls. Divide chicken mixture among bowls; top with cheese. Top with kimchi, avocado, green onions and cilantro. Serve with lime wedges.

Expert Tips

  • Finished chicken can be kept heated in the slow cooker on the Warm or Low setting for up to 2 hours.
  • We used napa cabbage in this recipe, but shredded green cabbage is fine in a pinch.
  • Of course, we love this chicken preparation in our taco bowls, but it would also taste great in a pulled chicken sandwich or served in a rice bowl.
  • Chicken thighs must reach 165°F to be safe to eat, but taking them to 180° or 190° makes them significantly more tender and easier to shred.

Nutrition Information

Nutrition Facts

Serving Size: 2 Tacos
Calories
850
Calories from Fat
480
% Daily Value
Total Fat
53g
82%
Saturated Fat
18g
88%
Trans Fat
1/2g
Cholesterol
190mg
64%
Sodium
1970mg
82%
Potassium
690mg
20%
Total Carbohydrate
51g
17%
Dietary Fiber
4g
15%
Sugars
18g
Protein
42g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
35%
35%
Iron
25%
25%
Exchanges:
2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 1 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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