Slow Cooker Hoisin Chili Chicken Tacos

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings:

Calories: 366kcal

Author: Melanie Bauer | Melanie Makes

These Slow Cooker Hoisin Chili Chicken Tacos are an amazingly easy weeknight meal and the perfect way to keep Taco Tuesday the best night of the week!

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Ingredients

3 pounds boneless skinless chicken breasts
1 cup hoisin sauce
1/2 cup sweet chili sauce
1/4 cup soy sauce
2 tablespoons grated fresh ginger
8 garlic cloves minced
2 cups shredded Napa cabbage
2 cups shredded red cabbage
1 cups matchstick carrots
8 tablespoons rice wine vinegar
2 teaspoons sugar
corn tortillas
cilantro to garnish

Instructions

Add chicken to the crock of a six quart slow cooker.
TIP: I like to make this recipe in this slow cooker – it comes in 4, 6 or 8 quart options – or using the slow cooker function of my Instant Pot. If using your Instant Pot, you’ll want to use the tempered glass lid instead of the top that comes with it and is used for pressure cooking.
Add hoisin sauce, chili sauce, soy sauce, ginger and garlic to slow cooker insert.
Cook on LOW for 4 hours.
Remove chicken to cutting board to shred and return to slow cooker. Cook on HIGH for 30 minutes uncovered to reduce liquid.
Meanwhile, in a large bowl, add Napa cabbage, red cabbage, carrots, vinegar and sugar.
Toss slaw ingredients together to combine.
To serve tacos, warm tortillas and layer with cabbage slaw and chicken. Garnish with fresh cilantro, if desired.

Notes

Adapted from The Asian Slow Cooker.

Nutrition