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.
Ingredients
1 clove
Garlic
4 unit
Scallions
8 ounce
Bulgogi Sauce
(Contains Soy, Sesame, Wheat)
1 tablespoon
Cornstarch
20 ounce
Chicken Cutlets
1 unit
Cucumber
4 ounce
Shredded Carrots
10 teaspoon
Rice Wine Vinegar
1 tablespoon
Sesame Seeds
(Contains Sesame)
4 tablespoon
Mayonnaise
(Contains Eggs)
1 ounce
Gochujang Sauce
(Contains Soy, Wheat)
12 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• 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°.
