Slow Cooker Korean Chicken Tacos
My newest taco recipe creation was Slow Cooker Korean Chicken Tacos and OH…..MY…..GOODNESS they were AHHHHH-MAZING!
I’m one of those people who could probably eat tacos everyday and still never get bored.
There are SO many taco possibilities!
A new slow cooker/ Crock Pot recipe is something I love almost as much as tacos, so this one really was a winner of a dinner.
How to Make Slow Cooker Korean Chicken Tacos
A pound and a half of chicken breasts go in the slow cooker along with Gochujang chili paste, soy sauce, ginger and garlic paste, honey, and sesame oil.
I place the chicken in first, whisked together the other ingredients, and poured it over top.
You can find the Gochujang chili paste in the Asian section of your grocery store.
Also, since you’ll have leftovers, you may want to try:
Grilled Korean Chicken and Korean Steak Kabobs 🙂
After 6 to 8 hours cooking low and slow, shred the chicken with two forks right in the slow cooker.
The topping for these tacos is a bag of broccoli slaw and a homemade Spicy Korean Mayo.
It is a mixture of Gochujang chili paste, mayo, and soy sauce all whisked together.
These are street taco size tortillas that I warmed up and filled with the shredded Korean chicken, then topped with the slaw and Spicy Korean Mayo.
Korean Chicken Tacos are a fun spin on traditional taco night!
They have a little spicy kick, a unique flavor, and the perfect crunch from the slaw.
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If you like Slow Cooker Korean Chicken Tacos, you might also like these recipes…
Spicy Korean Chicken Sliders
Chicken Banh Mi Tacos
Slow Cooker Salsa Ranch Tacos
Chicken Bacon Ranch Tacos
Slow Cooker Chicken Birria
Korean Chicken and Waffles
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Slow Cooker Korean Chicken Tacos
Slow Cooker Korean Chicken Tacos have an amazing flavor, and are extra easy to make in the slow cooker…a fun spin on traditional taco night!
Ingredients
Slow Cooker Korean Chicken Tacos
- 1 onion diced
- 1 1/2 pounds boneless, skinless chicken breasts
- 2/3 cup soy sauce
- 1/3 cup Gochujang Chili Paste (Asian section of grocery store)
- 1 1/2 Tbsps garlic paste or fresh minced garlic
- 1 1/2 Tbsps ginger paste or fresh minced ginger
- 1 1/2 Tbsps honey
- 1 Tbsp sesame oil or vegetable oil
- 10 oz bag cole slaw or broccoli slaw
- 24 street tacos size flour tortillas
Spicy Korean Mayo
- 3/4 cup mayo
- 1 to 2 Tbsps Gochujang Chili Paste
- 1 Tbsp soy sauce
Instructions
Slow Cooker Korean Chicken Tacos
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Put the diced onions in the slow cooker and place the chicken breasts on top of the onions.
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Whisk together the soy sauce, Gochujang Chili Paste, garlic, ginger, honey, and oil together in a bowl until evenly mixed. Pour over top of the chicken and onions.
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Turn the slow cooker on low for 6 to 8 hours.
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Shred with two forks right in the slow cooker.
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Fill the street taco size tortillas with the shredded Korean chicken, top with the slaw and drizzle with the Spicy Korean Mayo
Spicy Korean Mayo
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Mix all ingredients together in a bowl and serve drizzled over the Korean Chicken Tacos.
My new cookbook is now available, check it out HERE!
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