Crockpot Korean BBQ Chicken Tacos
These crockpot Korean bbq chicken tacos are so easy, absolutely delicious and totally customizable with your choice of tortilla and toppings.
Ty and I recently moved to a new apartment and the lighting in this kitchen has been a BEAST to figure out. Let’s just say this photo doesn’t do these tacos justice.
They really are so delicious though, and even thought it takes a few hours for the chicken to cook in the crockpot, it’s so easy. Just toss everything in, walk away, then prep a few quick toppings when you’re ready to eat. Piece of cake.
Here’s everything you need and how to make them!
What You’ll Need
Equipment
- Crockpot: One of my all time favorite kitchen appliances.
Ingredients
- Chicken breast: You could also use thighs or tenderloins.
- Soy sauce: I use reduced sodium.
- Oyster sauce
- Brown sugar: Or honey.
- Gochujang: Aka Korean chili paste.
- Rice vinegar
- Sesame oil
- Garlic
- Ginger
- Cornstarch
- Corn or flour tortillas
- Avocado, kimchi, cilantro, lime, sesame seeds: Optional, for topping.
How To Make Them
- Prep chicken: Trim any weird pieces off your chicken breasts (worst part…ew), then place them in the bottom of your crockpot.
- Make the sauce: In a bowl or glass measuring cup, whisk together the soy sauce, oyster sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger and cornstarch until smooth. Pour over the chicken.
- Cook: Cook on low for 4-5 hours or high for 2 1/2 hours. Once the chicken is done cooking, shred apart with two forks.
- Assemble the tacos: Cook your tortillas in a hot skillet on each side until outsides are crispy and tortillas are warm. You can also just throw them right onto a low flame on a gas stove if you have one. Toss some shredded chicken onto the tortillas and top with kimchi, avocado, lime, cilantro, sesame seeds, or whatever else you love!
Tips
- Thicker sauce: If you want a thicker bbq, add an extra tablespoon of cornstarch to the sauce before pouring over the chicken.
- Customize: You can use flour tortillas, switch up the toppings and add some shredded lettuce or chopped cucumber, or use green onion instead of cilantro. Even a slaw would be really delicious on top.
To Store
Once cooled, store leftover chicken in an airtight container in the fridge for 3-4 days. To reheat, microwave in 30 second increments until desired warmth.
Similar Recipes
- Easy crockpot honey garlic chicken (+Instant pot instructions)
- Easy crockpot Mexican shredded chicken
- Easy crockpot buffalo ranch shredded chicken
Lastly, if you make this recipe, be sure to leave a comment and review! I always appreciate the feedback and it really helps support me and my blog. ❤️
Crockpot Korean BBQ Chicken Tacos
Equipment
Ingredients
- 2 lbs chicken breast about 3 larger breasts or 4 smaller ones
- 1/4 cup low-sodium soy sauce (60 ml)
- 1 tbsp oyster sauce (19 g)
- 1/4 cup brown sugar packed (48 g)
- 2 tbsp gochujang (36 g)
- 2 tbsp rice vinegar (30 ml)
- 1 tsp sesame oil (5 g)
- 4 cloves garlic minced
- 1/2 tbsp ginger grated or minced
- 1-2 tbsp cornstarch (8-16 g)
- 21 white corn street tacos
- avocado, lime, cilantro, kimchi, sesame seeds optional, for topping
Instructions
- Trim any weird pieces off the chicken, then place in the bottom of the crockpot.
- For the sauce, whisk together all ingredients from soy sauce to cornstarch until smooth. Use 2 tbsp cornstarch if you want a thicker sauce.
- Pour sauce over the chicken, cover with lid and cook on low for 4-5 hours or high for 2 1/2 hours. Once cooked, shred chicken with two forks and toss around in the sauce.
- Cook tortillas in a hot pan or skillet on each side until warmed and outsides start to get crispy. You can also throw them over a low flame for a few seconds on each side if you have a gas stove. Assemble the tacos with the chicken and any of the toppings above and enjoy!
Nutrition
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So Yummy! Made them the beginning of January and will be again. Had mine with fresh cabbage and lime juice
Hi Olivia,
Ah yay! Glad you enjoyed this one :)