Slow-Cooker Korean Chicken Tacos

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

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