Best 5 Slow Cooker Asian Chicken Tacos With Broccoli Slaw Recipes

SLOW COOKER ASIAN CHICKEN TACOS

Steps:

• Place the chicken breasts into a 6-quart slow cooker and pour the sauce packet over them. Place the lid on and cook on low for about 4 hours. Once cooked through, use two forks to shred the meat in the slow cooker and mix well with the cooking liquid.
• To make the slaw, combine the garlic, oil, vinegar, brown sugar, soy sauce, and ground ginger in a small bowl. Toss with the broccoli slaw mix in a larger bowl.
• To assemble the tacos, place the shredded chicken on the tortillas and top with the slaw mix. You can also make a spicy sour cream sauce by combining some sour cream with a little sriracha to taste and drizzle it over the top. Garnish with a squeeze of lime and chopped cilantro.

SLOW COOKED KOREAN BBQ CHICKEN TACOS

Steps:

• In a large saucepan combine the first 11 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
• In a small bowl, combine the cornstarch and water, add this mixture to the boiling sauce.
• Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
• Turn the heat off and set the sauce aside.
• Add the chicken breasts to a slow cooker, then pour the sauce on top.
• Slow cook on high for 3-4 hours or on low for 6-8 hours.
• Add the carrots, cabbage, green onions and cilantro to a large bowl, toss to combine.
• In a small bowl, whisk the rice wine vinegar, sriracha, soy sauce, honey and sesame oil together.
• Pour the dressing over the carrots and cabbage, toss to combine.
• Once the chicken has finished cooking, shred the chicken with two forks in the slow cooker and toss with the sauce.
• Spoon the Korean bbq chicken into warmed tortillas and top with the Asian slaw.

SLOW COOKER ASIAN CHICKEN TACOS WITH BROCCOLI SLAW

Steps:

• Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
• Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
• Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
• Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
• Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
• Cook in the preheated oven until warm, 3 to 5 minutes.
• Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.

SLOW-COOKER CHICKEN TINGA TACOS

Steps:

• In a 6- to 8-quart slow cooker, combine the chicken thighs, crushed tomatoes, garlic, chipotle chiles and adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin and half the onion. (Reserve the other half for serving.) Stir to combine and season with 2 teaspoons of salt. Cook on low until the chicken is very tender, about 6 hours.
• About 15 minutes before serving, turn the heat to high and stir in the corn kernels, onion powder and lime juice. Cook until the corn is warmed through, about 10 minutes. Meanwhile, if using tortillas, warm them.
• Remove and discard the bay leaf. Using two forks, coarsely shred the chicken. Taste the tinga and add more salt or lime juice if necessary. Serve the tinga on tortillas or tostadas, topped with the remaining sliced onion, the crema and the avocado.

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
• Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
• Remove the chicken, shred with two forks, and return to the slow cooker and stir.
• Freeze leftovers in an airtight bag for up to six months!
• Enjoy!