Slow-Cooker Korean Chicken Tacos

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!
Prep 25 Minutes
Total Time 3 Hours 25 Minutes
Servings 4

Ingredient List

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 (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
  • 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
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Recipe Continues Below

Preparation

  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

  • 2 Tacos Calories 850 (Calories from Fat 480);  Total Fat 53g (Saturated Fat 18g ,Trans Fat 1/2g);  Cholesterol 190mg;  Sodium 1970mg;  Potassium 690mg;  Total Carbohydrate 51g (Dietary Fiber 4g ,Sugars 18g);  Protein 42g
  • % Daily Value: Vitamin A 25%;  Vitamin C 20%;  Calcium 35%;  Iron 25%
  • Exchanges: 2 Starch;  1/2 Fruit;  1/2 Other Carbohydrate;  1/2 Vegetable;  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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