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How to Make Slow Cooker Asian Chicken Tacos with Broccoli Slaw - A Step-by-Step Guide

Are you in the mood for a delicious and flavorful meal that practically cooks itself? Look no further than these Slow Cooker Asian Chicken Tacos with Broccoli Slaw! This recipe combines the ease of using a slow cooker with the bold and zesty flavors of Asian cuisine, creating a mouthwatering dish that will have everyone coming back for seconds.

One of the best things about using a slow cooker is the convenience it offers. You can simply throw all of the ingredients in, set it, and for...

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Ingredients

  • 1 teaspoon extra-virgin olive oil
  • ¼ cup packed light brown sugar
  • 4 tablespoons low-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon onion powder
  • 2 teaspoons sesame oil
  • 1 pinch red pepper flakes, or to taste
  • 18 ounces boneless skinless chicken breast, sliced
  • 1 tablespoon minced garlic
  • ½ teaspoon sea salt
  • ¼ tablespoon chopped fresh ginger
  • 2 teaspoons reduced-sodium soy sauce
  • 1 ½ teaspoons extra-virgin olive oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon cider vinegar
  • 1 teaspoon honey
  • ½ lime, zested
  • 1 ⅛ cups broccoli coleslaw mix
  • ¼ cup chopped fresh cilantro
  • 1 green onion, chopped
  • ⅛ cup sour cream
  • ⅛ cup mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chile-garlic sauce (such as Sriracha®)
  • ½ lime, juiced
  • 4 low-carb flour tortillas (such as Mission® Carb Balance®)

Information

  • Prep Time: 15 mins
  • Cook Time: 4 hrs 5 mins
  • Total Time: 4 hrs 20 mins
  • Servings: 4
  • Yield: 4 tacos

  • Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
  • Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
  • Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
  • Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
  • Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
  • Cook in the preheated oven until warm, 3 to 5 minutes.
  • Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.

    • Nutrition

    407 cal.

    • Total Fat: 18g
    • Saturated Fat: 3g
    • Cholesterol: 79mg
    • Sodium: 1106mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 11g
    • Total Sugars: 18g
    • Protein: 34g
    • Vitamin C: 8mg
    • Calcium: 57mg
    • Iron: 4mg
    • Potassium: 366mg

    Categories

    Slow cooker recipes
    Asian recipes
    Chicken recipes
    Taco recipes