Topic: Delicious Recipe: Slow-Cooker Korean-style Chicken Tacos
Anonymous A started this discussion 7 months ago #122,000
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 authentic 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!
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
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 Chow Mein, Deconstructed Sushi Bowl or Chop Suey.
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.
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
- 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.
- 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.
- In small bowl, beat Gochujang Mayonnaise ingredients with whisk; set aside.
- 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 Chow Mein, Deconstructed Sushi Bowl or Chop Suey.
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.
(Edited 37 seconds later.)
Anonymous B joined in and replied with this 7 months ago, 20 minutes later[^] [v] #1,332,358
This is problematic, and don't spout the mixing pot bullshit.
Anonymous C joined in and replied with this 7 months ago, 3 minutes later, 24 minutes after the original post[^] [v] #1,332,359
Anonymous A (OP) replied with this 7 months ago, 2 hours later, 2 hours after the original post[^] [v] #1,332,384
Anonymous B replied with this 7 months ago, 2 hours later, 5 hours after the original post[^] [v] #1,332,397
Anonymous D joined in and replied with this 7 months ago, 1 week later, 1 week after the original post[^] [v] #1,334,216
Anonymous D double-posted this 7 months ago, 2 days later, 1 week after the original post[^] [v] #1,334,668
Lucas Sin Shows You What Ingredients Build A Chinese Pantry https://www.youtube.com/watch?v=hvGlE6J_93c
Anonymous D triple-posted this 6 months ago, 3 days later, 1 week after the original post[^] [v] #1,335,110
I <3 Korean Fried Chicken
Anonymous E joined in and replied with this 6 months ago, 20 hours later, 2 weeks after the original post[^] [v] #1,335,314
Mom bought taco shells again? Nice.
Anonymous F joined in and replied with this 6 months ago, 1 day later, 2 weeks after the original post[^] [v] #1,335,634
I prefer burritos
Anonymous A (OP) replied with this 6 months ago, 2 hours later, 2 weeks after the original post[^] [v] #1,335,637
Anonymous D replied with this 6 months ago, 3 days later, 2 weeks after the original post[^] [v] #1,336,237
Anonymous D double-posted this 6 months ago, 1 day later, 3 weeks after the original post[^] [v] #1,336,450
My local KFC is closed until 17th Jan*sad*
Anonymous D triple-posted this 6 months ago, 1 week later, 4 weeks after the original post[^] [v] #1,337,693
Easiest Crispy Korean Fried Chicken (2 Ways)
Joshua Weissman
https://www.youtube.com/watch?v=kQT9w8lbb2U
Joshua Weissman
https://www.youtube.com/watch?v=kQT9w8lbb2U
Anonymous G joined in and replied with this 6 months ago, 58 seconds later, 4 weeks after the original post[^] [v] #1,337,694
Fried chicken is a bit too ethnic. Sorry OP.
Anonymous F replied with this 6 months ago, 3 minutes later, 4 weeks after the original post[^] [v] #1,337,697
Harold !qZFKl2dobU joined in and replied with this 6 months ago, 1 minute later, 4 weeks after the original post[^] [v] #1,337,700
Anonymous D replied with this 6 months ago, 5 days later, 1 month after the original post[^] [v] #1,338,313
@previous (Harold !qZFKl2dobU)Best Fried Chicken You'll Ever Make | Epicurious 101
https://www.youtube.com/watch?v=EjoGYzBtj3M
Anonymous D double-posted this 6 months ago, 23 hours later, 1 month after the original post[^] [v] #1,338,571
Cripsy and tender as white meat can be.
Anonymous F replied with this 6 months ago, 6 days later, 1 month after the original post[^] [v] #1,340,376
Crispy skin with tender and moist meat is the way to go.
Anonymous D replied with this 4 months ago, 1 month later, 3 months after the original post[^] [v] #1,352,014
Triple frying this marinated chicken!
Anonymous I joined in and replied with this 4 months ago, 6 hours later, 3 months after the original post[^] [v] #1,352,032
AI drivel
Anonymous A (OP) replied with this 4 months ago, 2 hours later, 3 months after the original post[^] [v] #1,352,048
Anonymous J joined in and replied with this 4 months ago, 1 hour later, 3 months after the original post[^] [v] #1,352,071
> brown sugar on taco meatget this will farrel shit outta here
Anonymous D replied with this 4 months ago, 1 week later, 3 months after the original post[^] [v] #1,353,647
Anonymous D double-posted this 3 months ago, 1 week later, 3 months after the original post[^] [v] #1,355,857
Anonymous D triple-posted this 1 month ago, 2 months later, 5 months after the original post[^] [v] #1,368,053
Flame on fried chicken
https://www.youtube.com/watch?v=VLJmI-XocP8
https://www.youtube.com/watch?v=VLJmI-XocP8
Anonymous D quadruple-posted this 1 month ago, 3 days later, 5 months after the original post[^] [v] #1,368,689
Rush to it!Anonymous K joined in and replied with this 1 month ago, 3 minutes later, 5 months after the original post[^] [v] #1,368,690
Penis is a tough meat and needs to be slow cooked.
Anonymous L joined in and replied with this 1 month ago, 13 hours later, 5 months after the original post[^] [v] #1,368,738
I don't know how to follow this recipe without a preceding four paragraph story about what the food means to you personally
Oatmeal Fucker !BYUc1TwJMU (OP) replied with this 1 month ago, 2 hours later, 5 months after the original post[^] [v] #1,368,752
@previous (L)
The aroma of slow-cooked chicken wafting through the house isn’t just a testament to the magic of blending cultures in the kitchen... it’s a reflection of how food creates bonds. This Korean-Mexican fusion taco bowl feels like a love letter to the experiences that bring people together. The mix of gochujang spice, the tang of kimchi, and the creaminess of avocado reminds me of the melting pot of family dinners, where each person brings a unique story to the table. These meals, much like the recipe, are about combining distinct flavors into something unforgettable.
As a child, I’d watch the adults in my life create meals with the same kind of care that goes into slow cooking. They’d layer flavors and let them simmer, often turning simple ingredients into something extraordinary. The ritual of waiting for the chicken to shred, for the spices to meld, wasn’t a chore but a lesson in patience and reward. When I make dishes like these, I think about how those meals weren’t just about feeding our hunger; they were about nourishing a sense of belonging.
Sharing this recipe now feels like honoring that heritage. It’s the kind of food that sparks conversation, where lime wedges are passed across the table, and someone inevitably sneaks an extra dollop of Gochujang mayo onto their taco. It’s vibrant and fun, yet deeply rooted in traditions that celebrate the joy of communal eating. The tortilla bowls might not be traditional, but their playful presentation matches the warmth of gathering friends and family around a table.
Above all, this dish reminds me that cooking isn’t just a task - it’s a way to show care. The effort of slow cooking, the thoughtfulness in balancing sweetness with spice, and the playful creativity in topping it all off mirror the relationships that shape our lives. Whether it’s for a quiet night in or a lively gettogether, these tacos symbolize something more: the idea that food is one of the simplest, yet most profound ways to connect.
The aroma of slow-cooked chicken wafting through the house isn’t just a testament to the magic of blending cultures in the kitchen... it’s a reflection of how food creates bonds. This Korean-Mexican fusion taco bowl feels like a love letter to the experiences that bring people together. The mix of gochujang spice, the tang of kimchi, and the creaminess of avocado reminds me of the melting pot of family dinners, where each person brings a unique story to the table. These meals, much like the recipe, are about combining distinct flavors into something unforgettable.
As a child, I’d watch the adults in my life create meals with the same kind of care that goes into slow cooking. They’d layer flavors and let them simmer, often turning simple ingredients into something extraordinary. The ritual of waiting for the chicken to shred, for the spices to meld, wasn’t a chore but a lesson in patience and reward. When I make dishes like these, I think about how those meals weren’t just about feeding our hunger; they were about nourishing a sense of belonging.
Sharing this recipe now feels like honoring that heritage. It’s the kind of food that sparks conversation, where lime wedges are passed across the table, and someone inevitably sneaks an extra dollop of Gochujang mayo onto their taco. It’s vibrant and fun, yet deeply rooted in traditions that celebrate the joy of communal eating. The tortilla bowls might not be traditional, but their playful presentation matches the warmth of gathering friends and family around a table.
Above all, this dish reminds me that cooking isn’t just a task - it’s a way to show care. The effort of slow cooking, the thoughtfulness in balancing sweetness with spice, and the playful creativity in topping it all off mirror the relationships that shape our lives. Whether it’s for a quiet night in or a lively gettogether, these tacos symbolize something more: the idea that food is one of the simplest, yet most profound ways to connect.