Slow Cooker Bulgogi Chicken Tacos

🥘 Ingredients

• black pepper
• bulgogi sauce
  1 lb
• chicken cutlets
  40 oz
• cornstarch
  2 tbsp
• cucumber
  2 unit
• flour tortillas
  24 unit
• garlic
  2 clove
• gochujang sauce
  2 oz
• mayonnaise
  1/2 c
• rice wine vinegar
  6.667 tbsp
• salt
• scallions
  8 unit
• sesame seeds
  2 tbsp
• shredded carrots
  8 oz
• sugar
  2 tsp

🍳 Cookware

• small bowl
• paper towel
• medium bowl
• whisk
• paper towel
• slow cooker
• large bowl
• small bowl
• large bowl
• paper towel

1. 

   1

   Wash and dry all 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.

   garlic: 2 clove, scallions: 8 unit
2. 

   2

   In a medium bowl , whisk together bulgogi sauce and cornstarch with a whisk . Microwave until warmed through, ⏱️ 30 seconds . (For 8 servings, microwave in 30-second intervals until warmed through.)

   bulgogi sauce: 1 lb, cornstarch: 2 tbsp
3. 

   3

   Pat chicken cutlets dry with paper towel . Place chicken, garlic, and scallion whites in a slow cooker ; season with salt and black pepper . Add bulgogi sauce mixture and turn chicken until thoroughly coated. Cover and cook on high for ⏱️ 2 hours .

   chicken cutlets: 40 oz, salt, black pepper
4. 

   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 , rice wine vinegar , sesame seeds , sugar , and ½ tsp salt (or 1 tsp salt for 8 servings). Refrigerate until ready to serve.

   cucumber: 2 unit, shredded carrots: 8 oz, rice wine vinegar: 6.667 tbsp, sesame seeds: 2 tbsp, sugar: 2 tsp
5. 

   5

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

   mayonnaise: 1/2 c, gochujang sauce: 2 oz
6. 

   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. 

   7

   Wrap flour tortillas in damp paper towel and microwave until warmed through and pliable, ⏱️ 30 seconds to ⏱️ 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°.**

   flour tortillas: 24 unit