Slow Cooker Korean BBQ Chicken Tacos Recipe

Street food flavors – take it on the road or enjoy it at the table (or on the couch).
  • Ready in: 6 hours, 20 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 6 hours
  • By:
  • Servings: Makes 6 servings OR 4 servings + 2 leftover servings

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ingredients

  • ½ cup beer or apple juice
  • 1½-1¾ pounds boneless skinless chicken thighs
  • 12 (6-inch) flour tortillas, warmed (8 tortillas if using Dinner Mixer)
  • Shredded carrots, chopped cucumbers, chopped peanuts, chopped cilantro

cooking methods

  • Slow Cooker

directions

  1. In a 3½-quart or larger slow cooker, combine Korean BBQ Slow-Cooker Sauce Mix and beer. Add chicken; turn to coat. Cook on LOW 4-6 hours or until chicken is very tender and shreds easily.
  2. Remove chicken and shred; set aside. Add chicken back into slow cooker; toss to coat.
  3. Serve chicken in warmed tortillas. Top with carrots, cucumbers, peanuts and cilantro. Serve with sauce for dipping, if desired.

Makes 6 servings or 4 servings + 2 leftover servings.

Serve with Garlic Buttered Green Beans.

Make Ahead & Freeze: Prepare step 1 in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Add contents of bag to slow cooker. Continue with step 1.

For remix Korean BBQ Chicken Stir-Fry recipe: Place 2 servings leftover chicken with sauce in a storage container. Refrigerate up to 2 days.

Electric Pressure Cooker Directions: Prepare step 1 in a 6-quart or larger electric pressure cooker, adding ½ cup water. Cook 12 minutes on pressure cooker setting. Release pressure. Continue with step 2.

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Rated 5 out of 5 by from Loved this different taco recipe My kids love anything in a tortilla including this!
Date published: 2017-10-20
Rated 4 out of 5 by from Unique taco dinner This had a unique flavor and we enjoyed it for the most part. Kids weren’t sure about it as much. It was tasty, flavorful, and had a bit of a kick. I made it with chicken breasts and apple juice. I really appreciated the pressure cooker recipe because I forgot to put in the crock pot in the morning. I used my instant pot and it was ready in 30 Minutes and cooked perfectly!
Date published: 2017-10-03
Rated 5 out of 5 by from Delicious twist on tacos! I used chicken breasts instead of thighs to cut down on fat and the meat is still super tender and juicy. I also didn't have beer or apple juice on hand so, since the package indicated orange juice could be used, I mixed a small packet of orange flavored Crystal Lite with 1/2 cup of water instead, which cut out a few more calories and sugar. Topped with julienned carrots fresh from the garden, cucumbers, cilantro and peanuts as suggested, these tacos are delicious! Will definitely make this again. YUM!
Date published: 2017-09-26
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