Slow Cooker Bulgogi Chicken Tacos 2x the delicious servings!

Name: Slow Cooker Bulgogi Chicken Tacos 2x the delicious servings!
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 tbsp Cornstarch; 4 oz Carrot; 10 tsp Rice Vinegar; 8 oz Bulgogi Sauce; 1 clove Garlic; 1 tbsp Sesame Seeds; 4 tbsp Mayonnaise; 12 Tortillas; 20 oz Chicken Cutlets; 4 unit Scallions; 1 Cucumber; 1 oz Gochujang Sauce; 1 tsp Granulated Sugar, tsp

By Recipe0 System

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.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 tbsp Cornstarch
4 oz Carrot
10 tsp Rice Vinegar
8 oz Bulgogi Sauce
1 clove Garlic
1 tbsp Sesame Seeds
4 tbsp Mayonnaise
12 Tortillas
20 oz Chicken Cutlets
4 unit Scallions
1 Cucumber
1 oz Gochujang Sauce
1 tsp Granulated Sugar, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

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.
2

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.)
3

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.
4

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.
5

In a second small bowl, combine mayonnaise and gochujang. Refrigerate until ready to serve.
6

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.
7

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°.

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