Slow Cooker Asian Chicken Tacos

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Slow Cooker Asian Chicken Tacos

Prep Time 15

Cook Time 4

Total Time 4 15

Author Stacey Little

Ingredients

2 lbs boneless (skinless chicken breasts)
1 (13-ounce) package Campbell's Sweet Korean BBQ Slow Cooker Sauce
1 (12-ounce) package broccoli slaw mix
1 clove garlic (minced)
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 teaspoon firmly packed brown sugar
1 tablespoon soy sauce
1/4 teaspoon ground ginger
tortillas (corn or flour)

Instructions

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.

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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