Topic: Delicious Recipe: Slow-Cooker Korean-style Chicken Tacos

Anonymous A started this discussion 1 month 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

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 1 month 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 1 month ago, 3 minutes later, 24 minutes after the original post[^] [v] #1,332,359

Anonymous A (OP) replied with this 1 month ago, 2 hours later, 2 hours after the original post[^] [v] #1,332,384

@1,332,358 (B)

What's your problem, bub?

Anonymous B replied with this 1 month ago, 2 hours later, 5 hours after the original post[^] [v] #1,332,397

@previous (A)
I'm not your bub, sis.

Anonymous D joined in and replied with this 1 month ago, 1 week later, 1 week after the original post[^] [v] #1,334,216

Nom nom
https://www.piokok.com/profile/kl.foodie/

Anonymous D double-posted this 1 month 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 1 month 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 1 month 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 1 month ago, 1 day later, 2 weeks after the original post[^] [v] #1,335,634

I prefer burritos

Anonymous A (OP) replied with this 1 month ago, 2 hours later, 2 weeks after the original post[^] [v] #1,335,637

@previous (F)

Try it, and report back!

Anonymous D replied with this 3 weeks ago, 3 days later, 2 weeks after the original post[^] [v] #1,336,237

KoreanFC
https://youtu.be/jNQq9SVXmIU

Anonymous D double-posted this 3 weeks 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 2 weeks 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

Anonymous G joined in and replied with this 2 weeks 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 2 weeks ago, 3 minutes later, 4 weeks after the original post[^] [v] #1,337,697

@previous (G)
What?!?

Harold !qZFKl2dobU joined in and replied with this 2 weeks ago, 1 minute later, 4 weeks after the original post[^] [v] #1,337,700

@previous (F)
I only eat White food.

Anonymous D replied with this 1 week 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 1 week 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 4 days 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.

Minichan