Slow Cooker Bulgogi Chicken Tacos
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Slow Cooker Bulgogi Chicken Tacos

Slow Cooker Bulgogi Chicken Tacos

2x the delicious servings!

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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time2 hours 20 minutes
Prep Time10 minutes


serving amount

1 clove


4 unit


8 ounce

Bulgogi Sauce

(Contains Soy, Sesame, Wheat)

1 tablespoon


20 ounce

Chicken Cutlets

1 unit


4 ounce

Shredded Carrots

10 teaspoon

Rice Wine Vinegar

1 tablespoon

Sesame Seeds

(Contains Sesame)

4 tablespoon


(Contains Eggs)

1 ounce

Gochujang Sauce

(Contains Soy, Wheat)

12 unit

Flour Tortillas

(Contains Soy, Wheat)

Not included in your delivery



1 teaspoon



Nutrition Values

/ per serving
Calories730 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate80 g
Sugar31 g
Dietary Fiber3 g
Protein39 g
Cholesterol135 mg
Sodium2320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Paper Towel
Medium Bowl
Large Bowl


Start Prep

• 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.

Make Sauce

• 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.)

Start Chicken

• 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.

Finish Prep & Pickle

• 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.

Make Gochujang Mayo

• In a second small bowl, combine mayonnaise and gochujang. Refrigerate until ready to serve.

Finish Chicken

• 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.

Finish & Serve

• 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°.