These Slow Cooker Korean BBQ Chicken Tacos are guaranteed to become a family favorite. The chicken is slow-cooked in a rich, flavorful Korean BBQ sauce until perfectly tender, then piled into warm tortillas for the most delicious tacos. Top them off with a fresh, crunchy Asian slaw for the perfect finishing touch—so scrumptious!
Oh my goodness, these Slow Cooker Korean BBQ Chicken Tacos might just be one of my new favorite slow cooker meals ever. And if you think I’m exaggerating, I promise I’m not. Just ask my son Parker—my toughest dinner critic—who absolutely loved them and even asked if there were leftovers for lunch the next day. That’s when you know you’ve got a winner, my friends!
If you’ve been on the hunt for a new slow cooker favorite, these tacos definitely deserve a spot in your recipe lineup. They have the perfect balance of sweet, savory, and just a hint of heat—all wrapped up in a warm flour or corn tortilla.
There’s just something about these tacos that keeps everyone coming back for more!
The sweet and savory Korean BBQ flavor paired with that tender, juicy chicken is seriously hard to resist. Add in the fresh crunch of the slaw and a warm tortilla to hold it all together, and you’ve got the kind of meal that disappears fast—like “grab seconds before it’s gone” fast. Don’t be surprised if this ends up in your regular dinner rotation!
The chicken turns out incredibly tender and juicy after simmering in a rich Korean-inspired BBQ sauce and has so much flavor.
The gochujang adds some kick, so if you’re worried you can start with less and then add more to the sauce if you want. I’m kind of a whimp when it comes to spicy in foods, and I use the full 2 tablespoons and it’s not too much for me. The flavor is so, so good and makes every bite ridiculously good!
Tips for making these tacos:
- Double the batch—this chicken is amazing for more than just tacos. Use it to make rice bowls, quesadillas, salads, or even sandwiches.
- Feel free to use chicken thighs if you prefer those over chicken breasts. Either one work great for this recipe.
- I suggest cooking the chicken on low rather, than high, especially if you’re using chicken breasts. I usually never cook chicken on high in my slow cooker. It also only needs to cook on low 3 to 4 hours top!
- Don’t skip the gochujang—it’s what gives that signature Korean BBQ depth. It’s found in the Asian section of most grocery stores or you can order it on Amazon.
- And don’t skip the Asian slaw—it brings the perfect crunch and a burst of fresh flavor that takes these tacos to the next level.
Slow Cooker Korean BBQ Chicken Tacos
Description
These Slow Cooker Korean BBQ Chicken Tacos are guaranteed to become a family favorite. The chicken is slow-cooked in a rich, flavorful Korean BBQ sauce until perfectly tender, then piled into warm tortillas for the most delicious tacos. Top them off with a fresh, crunchy Asian slaw for the perfect finishing touch—so scrumptious!♡
Ingredients
Chicken:
- 2 lbs boneless skinless chicken breast
- 5 tablespoons low-sodium soy sauce
- 1 heaping tablespoon oyster sauce
- 1/4 cup + 1 tablespoons brown sugar
- 2 tablespoons gochujang, see notes
- 2 1 2/ tablespoons seasoned rice vinegar
- 1 1/2 teaspoons sesame oil
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons cornstarch
- Flour or corn tortillas
Asian Slaw:
- 3 cups prepared coleslaw mix
- 1/4 cup seasoned rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 1/2 tablespoons honey
Instructions
Chicken:
- Place the chicken in the bottom of your slow cooker. Season with a little salt and pepper.
- In a small bowl combine the soy sauce, oyster sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger and cornstarch. all ingredients from soy sauce to cornstarch, whisk until smooth.
- Pour 2/3 of the sauce over the chicken, cover with lid and cook on low for 3 to 4 hours. Set the remaining sauce aside for later. Once chicken is cooked and shreds easily, remove from slow cooker and shred.
- Whisk the remaining sauce and microwave for about 60-90 seconds, whisk again and add to the slow cooker along with the shredded chicken. Toss to coat the chicken in all of the sauce.
- Assemble the tacos with the chicken, Asian slaw and any of the toppings you love and enjoy!
Asian Slaw:
- In a medium bowl, add the coleslaw mix and set aside.
- In a small bowl, whisk the rice wine vinegar, sriracha, soy sauce, honey and sesame oil together.
- When ready to serve, pour the dressing over the coleslaw and toss to combine.
Notes
- Gochujang can be found in the asian section of most grocery stores.
Recipe Source: Tacos adapted slightly from My Protein Pantry; Asian Slaw from 5 Boys Baker
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