---
title: Slow Cooker Bulgogi Chicken Tacos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/slow-cooker-bulgogi-chicken-tacos-6513211091d46a884ba899ca
servings: 4
prep time: 15 minutes
cook time: 2 hours
time required: 2 hours 15 minutes
difficulty: Hard
allergens:
  - Sesame
  - Soy
  - Wheat
  - Eggs
tags:
  - New
  - Multi-Portion
  - Korean
  - Slow Cooker
rating: 4.0
rating_count: 239
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the delicious, unique flavors, though some found the bulgogi sauce too sweet or strong.
  - theme: Ease of prep
    text: Slow cooker made it convenient, but some felt the 2-hour cook time was awkward for after-work meals.
image: "https://images.recipes.furrysalamander.com/slow-cooker-bulgogi-chicken-tacos.avif"
---
@chicken cutlets{1½%lb}
@cornstarch{1%tbsp}
@bulgogi sauce{5%tbsp}
@garlic{2%cloves}
@sesame seeds{1%tsp}
@mayonnaise{2%tbsp}
@flour tortillas{4%unit}
@scallions{4%unit}
@cucumber{1%unit}
@gochujang sauce{1%tbsp}
@sugar{1%tsp}
@shredded carrots{1%cup}
@rice wine vinegar{2%tbsp}

Wash and dry all produce. Peel and mince 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.

In a #medium bowl{}, whisk together bulgogi sauce and cornstarch. Microwave until warmed through ~{30%seconds}.

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 ~{2%hours}.

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. Refrigerate until ready to serve.

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

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.

Wrap flour tortillas in damp paper towels and microwave until warmed through and pliable ~{30%seconds} to ~{1%minute}. Serve chicken, scallion greens, pickled veggies, gochujang mayo, and tortillas family style and let everyone build their own tacos!