Slow Cooker Bulgogi Chicken Tacos
2x the delicious servings!
- Sesame
- Soy
- Wheat
- Eggs
Ready for a Seoul-ful family dinner? This crowd-pleasing slow-cooker take on Korean-style tacos means less planning, shopping, and cooking time, and more hanging-with-the-fam time! You’ll combine chicken cutlets with scallions, garlic, and bulgogi sauce in your trusty slow cooker while you quick-pickle cukes and carrots (and relax!). In just a few hours, you’ll have tender, juicy chicken bursting with umami flavor and eager to hop right into warm flour tortillas along with those crisp, tangy veggies, a sprinkle of zippy scallion greens, and a drizzle of spicy gochujang mayo to bring it all together. This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Ingredients
1 tablespoon
Cornstarch
4 ounce
Shredded Carrots
10 teaspoon
Rice Wine Vinegar
8 ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
1 clove
Garlic
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 tablespoon
Mayonnaise
(Contains: Eggs)
12 unit
Flour Tortillas
(Contains: Wheat, Soy)
20 ounce
Chicken Cutlets
4 unit
Scallions
1 unit
Cucumber
1 ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Place scallion greens in a small bowl; cover with a damp paper towel and refrigerate until ready to serve.
• In a medium microwave-safe bowl, whisk together bulgogi sauce and cornstarch. Microwave until warmed through, 30 seconds. (For 8 servings, microwave in 30-second intervals until warmed through.)
• Pat chicken* dry with paper towels. • Place chicken, garlic, and scallion whites in a 5- to 6-quart slow cooker; season with salt and pepper. Add bulgogi sauce mixture and turn chicken until thoroughly coated. • Cover and cook on high for 2 hours.
• While chicken cooks, trim and halve cucumber lengthwise; scoop out and discard seeds with a spoon. Thinly slice cucumber crosswise. • In a large bowl, combine cucumber, shredded carrots, vinegar, sesame seeds, 1 tsp sugar, and ½ tsp salt (2 tsp sugar and 1 tsp salt for 8 servings). Refrigerate until ready to serve.
• In a second small bowl, combine mayonnaise and gochujang. Refrigerate until ready to serve.
• Once chicken is done, transfer to a second large bowl. Using two forks, shred chicken. TIP: Shred chicken directly in the slow cooker, but be careful not to scratch the insert! • Return shredded chicken to slow cooker; stir to combine. Taste and season with salt if desired.
• Wrap tortillas in damp paper towels and microwave until warmed through and pliable, 30-60 seconds. (You may need to work in batches to prevent tortillas from sticking together.) • Serve chicken, scallion greens, pickled veggies, gochujang mayo, and tortillas family style and let everyone build their own tacos!
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious, unique flavors, though some found the bulgogi sauce too sweet or strong.
- Ease of prep: Slow cooker made it convenient, but some felt the 2-hour cook time was awkward for after-work meals.
- Suggestions: Consider adding cashews or peanuts as a topping, or serving over rice instead of as tacos 🍚.
- Portions: Generous servings provided satisfying leftovers for most, though a few wanted more chicken.
- Texture: The crunchy cucumber-carrot mix was a hit, but some preferred cabbage for slaw instead.
Reviews from our home cooks
We loved this one! The flavors were great, and the recipe was incredibly easy. I ran home on my lunch, put the slow cooker ingredients in, and made the salad, and dinner was done when we got home. It was about 10 minutes of prep. My 4 year old wasn't a big fan of the salad, but he loved the chicken!
Took more time to make due to the slow cooker time. Served to guests who also loved how tasty this meal was. Took a long time to clean my slow cooker despite soaking for several hours.
Delicious. My cucumber was freezer burnt, but I used one from another meal. I'm on a low carb diet and used romaine lettuce in place of the flour shells. I fried shells for my husband's in a dash of oil.
I didn't really care for the Cucumber/Carrot Mixture, I would recommend some purple cabbage/carrot topping instead. Also, with the chicken in the crockpot, I would maybe recommend lower temperature for longer to prevent the chicken from getting too tough. Other than that, it was an okay meal!
Really good and I think it could be better if cashews or peanuts came as a topping or adding to crock pot
This one was kind of messy to eat. I also found scooping the seeds out of the cucumber to be a daunting process, and I did struggle to see what that meant, only figuring it out after seeing a few slices. Mini Gifs to show what is being done might be an idea to help that, particularly with these more difficult meals. Otherwise I had fun making it, and it is an overall hit.
Amazing!! Wasn't really enough for 2 servings for 2 people but it was so very good!
I need this every week even my picky eater children demolished their veggies and asked for seconds (and thirds and fourths)
Amazing flavor! New favorite. Keep the crock pot recipes coming for fall and winter
Way too much food though. Didn't realize it would be so much.
