Slow-Cooker Korean Chicken Tacos

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 3 Hours 25 Minutes
Servings 4

Ingredient List


  • 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


  • 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
Recipe Continues Below


  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.


2 Tacos Calories 850 (Calories from Fat 480); Total Fat 53g (Saturated Fat 18g, Trans Fat 0.5g); Cholesterol 190mg; Sodium 1970mg; 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: 3.5

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